Cherry Shortbread
- 100g butter or margarine
- 50g castor sugar
- 50g cornflour
- 100g plain flour (sifted)
- 40g glace cherries (chopped)
How to make Cherry Shortbread
- Cream together butter or margarine, sugar and cornflour till light and creamy
- Add in cherries and flour
- Knead lightly to form a soft and smooth dough
- Chill in fridge for 30 mins
- Pat the dough (on baking tray) into small circles of 8 cm diameter
- NOTE: They should not be thinner than .5cm
- Prick the circles all over with a form and flute the edges (or mark all around with the prongs of a fork)
- Bake in preheated oven slowly for 25 mins till lightly colored and firm to touch
- Remove from oven and with a sharp knife, immediately cut into small wedges
- Cool on wire tray
- Serve with your favorite tea or coffee
