Sunday, 17 June 2012

Dried Sour Cherry Shortbread

My dad has a cupboard for baking ingredients, which I now share and am slowly taking over (along with the top shelf of one fridge usually filled with butter, and the middle of another that has left over pastry and several jars of jam), and it's full of all sorts of useful odds and ends. Including several kilos of chocolate. 
Yesterday I was rooting around in it to see what was there remembering we had a packet of dried sour cherries, and I thought - Hey! Why not shove these in some shortbread?

So I did.  

And they're really quite nice.
 Light, crunchy and the sour cherries compliment the sweetness nicely. Only issue is getting cherry stuck in your teeth, but.

(scroll down for recipe)


Adapted from BBC Good Food "101 Cakes & Bakes"

150g plain flour
100g unsalted butter, soft and cut in pieces
50g golden caster sugar
50g dried sour cherries, finely chopped (alternatively cranberries or apricots)
1 tsp ground ginger (optional)

Mix ingredients in a  bowl, rubbing the butter with your fingertips until they combine to form a soft dough.

Divide into two and roll into logs about 2 inches in diameter or so and chill for 30minutes to an hour.

Alternatively you can roll out and cut the dough into shapes, or into a 7inch round.

Cut into slices aprox. 1/2 cm thick, and bakeat at 150C for 13-15 minutes or until the edges are lightly golden. 

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