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Almond and Cherry Shortbreads

Use Flexible Mould - 6812

Makes 9

Shortbread

175g ( 6oz ) plain flour
50g ( 2oz ) caster sugar
110g ( 4oz ) unsalted butter

Topping

9 glacé cherries, halved
18 whole blanched almonds
caster sugar to dredge

Preheat oven to 200ºC, 400ºF, Fan oven 180ºC, Gas mark 6

Shortbread

Sift the flour into a large bowl. Stir in the sugar. Cut the butter into pieces and rub into the flour. Form the mixture into a firm dough and wrap in cling film.

Chill in the refrigerator for 20 minutes.

Dust the worktop lightly with flour. Cut the dough into 9 even sized pieces. Knead each pieces. Knead each piece lightly until pliable.

Press each piece of dough into the cups, moulding to fit the shape of the cups.

Topping

Press two pieces of cherry and two almonds into the top of each shortbread.

Stand the mould on a baking tray and bake for approximately 20 – 25 minutes until golden brown.

Remove from the oven and transfer the mould to a cooling rack.

Leave the shortbreads to cool completely in the mould.

When cool and firm remove the shortbread from the cups.

Dredge the tops of each shortbread with caster sugar if desired.

Suitable for freezing

Related Products:

Flexible Silicone Barquette Mould

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