About this recipe:A rich and buttery shortbread biscuit, which is quick and easy to make. Each shortbread biscuit is topped with a glace cherry. Feel free to use other toppings, such as jam, nuts or sugar sprinkles.
250g unsalted butter, softened
190g plain flour
90g icing sugar
1 teaspoon vanilla extract
80g red glace cherries, cut in half
80g green cherries, cut in half
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Method Prep:15min › Cook:12min › Ready in:27min
Preheat oven to 180 C / Gas 4. Line baking trays with baking parchment.
In a mixing bowl, using an electric mixer, combine butter, flour, icing sugar and vanilla extract until mixture is a smooth cosistency.
Spoon dough onto lined baking trays by teaspoonfuls or tablespoonfuls, spacing about 5cm apart.
Place one cherry half in the middle of each biscuit, alternating with red and green cherries.
Bake in preheated oven on the middle rack for 12 to 15 minutes or until bottom of cookies are lightly browned. DO NOT OVERBAKE.
Remove from oven and let cool on baking trays for about 5 minutes, then transfer to wire racks to finish cooling completely.
Store in a container with a lid and separate each layer with greaseproof paper or baking parchment.