There are two reasons for my choice of seasonal recipe. Firstly, it is St Andrew’s Day on the 30th November so we have the Scottish influence. Secondly, shortbread is one of our Christmas specialities and my recipe makes it a little different by mixing in chopped glacé cherries and using them for decoration. Make them as soon as you like, and if you are not tempted to eat them immediately they will keep well in an airtight container. You will need a 20cm (8in) fluted flan tin or a baking tray.
- 175g (6oz) plain flour
- pinch of salt
- 110g (4oz) butter
- 50g (2oz) caster sugar
- 25g (1oz) glacé cherries
- Small piece of angelica (optional)
Heat the oven to Gas1 / 150C / 300F.
Reserve 2 cherries and chop the remainder.
Sieve the flour and salt into a bowl, rub in the butter and mix in the sugar . Knead together to form a dough, adding the chopped cherries.
Either press the dough into a greased tart tin, or alternatively roll it out on a floured board to a 20cm circle, place on a greased baking tray and crimp the edges with the fingers
Mark with a knife into 8 sections and prick it with a fork. Cut the reserved cherries in quarters and place a piece on the tips of each section with a small diamond of angelica.
Bake for approximately 45 – 50 minutes or until just coloured.
Re-mark the cuts and leave until cold..Dredge with caster sugar.