Cherry Shortbread Hearts
These delicate and buttery cherry almond shortbread cookies are the perfect treat for any occasion. The crumbly texture combined with the sweet cherry jam filling creates a delightful balance of flavors. Enjoy these heart-shaped cookies with a light dusting of icing sugar for an extra touch of sweetness.
— Constant Cookbook
Ingredients
- 100g icing sugar , plus extra for dusting
- 200g plain flour , plus extra for dusting
- 50g cornflour
- 50g ground almonds
- 250g pack cold butter , cut into cubes
- 50g glacé cherries , finely chopped
- ½ tsp almond extract
- 8 tbsp cherry jam , sieved
Instructions
- Heat oven to 180C/160C fan/gas 4. 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, and bring together to form a dough.
- Roll out on a lightly floured surface, then stamp out biscuits using a heartshaped 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 mins until just pale golden.
- 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 mins. Remove and cool on a wire rack, before dusting with icing sugar to serve.
Cook Time
15M
Prep Time
PT15M
Yield
Makes 14-16, depending on cutter
Nutrition
- Calories: 242 calories
- Fat Content: 15 grams fat
- Saturated Fat Content: 8 grams saturated fat
- Carbohydrate Content: 27 grams carbohydrates
- Sugar Content: 14 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 2 grams protein
- Sodium Content: 0.21 milligram of sodium
Comments
No comments found.