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CHERRY SHORTBREAD HEARTS
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Icing Sugar | 100g
Plain Flour | 200g
Cornflour | 50g
Ground Almonds | 50g
Butter | 250g
Glacé cherries | 50g
Almond Extract | 1/2 Teaspoon
Cherry Jam | 8 Tablespoons
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< METHOD >
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Heat oven gas mark 4 or electric 180c. Sift the icing sugar, flour and cornflour together into a bowl. Stir in the ground almonds and butter. Then rub in the butter until smooth. Stir in the chopped glacé cherries and almond extract. Bring together to form a dough.
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Roll out on a lightly floured surface. then stamp out biscuits using a heart shaped cutter. Keep re - rolling the trimmings until all the dough is used. Carefully transfer the biscuits to baking trays lined with parchment and bake for just 8 - 10 minutes until just pale golden.
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Using an upturned bottle top or similar. Press gently into the centre of each biscuit to make a round indent. Spoon in a little jam and return to the oven for 2 minutes. Remove and cool on a wire rack.
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Aaron's Cooking Guide | "Cook Book"
Non-FictionAaron's Cooking Guide is here to give you a few tips & tricks about cooking and present you with new and creative recipes every week. I'll be giving you in-depth methods on how to properly cook your favourite meals and classic dishes!
