These make a nice change from spicy things at Christmas, lovely with a hot chocolate too.
250g unsalted butter, softened
120g caster sugar
200g plain flour
1 tsp (Ndali) vanilla powder
100g (or more) glace cherries
vanilla caster sugar to create 'frost'
1. Pre-heat the oven to 140C fan. Decide if you are making individual biscuits or a round shortbread or both; this recipe made about 12 individual ones and also a full shortbread that cut into 8.
2. Put the butter and caster sugar in a bowl and mix until fluffy, use a hand mixer or a stand mixer. Add the plain flour, cornflour, vanilla powder and cherries. Mix until there is a good distribution of cherries in the dough.
I also made a round of short bread in a greased cake tin by pressing the dough into the greased tin.
4. Whether you make individual biscuits or a large shortbread to slice make sure you let it rest for about 30 minutes in the fridge before you bake it.
5. I baked my individual round biscuits for 35 minutes and the whole round shortbread for an hour.
6. Once cooked and cooled dust in caster sugar. For the whole one use a sharp knife to cut into 'slices'.
If you can bear to give these shortbreads away they would make a lovely gift in a jar...or a tin like these from Garden Trading.
NB. this is not a sponsored post but as Garden Trading know how much I love to bake they kindly sent me this lovely biscuit tin and jar to keep my biscuits in.