Cherry and hazelnut shortbread

Buttery and melt-in-themouth, this can be made two days in advance. Store in an airtight container

Ingredients (Makes 8 slices)
  • 200g/7oz unsalted butter, softened
  • 100g/4oz caster sugar
  • 250g/9oz plain flour
  • 50g/2oz cornflour
  • 50g/2oz Somerfield hazelnuts, chopped
  • 50g/2oz glacé cherries, quartered

Preheat the oven to 170°C, 325°F, Gas 3. Place a baking sheet in the oven.

In a large bowl, beat the butter and sugar together until smooth. Sift in the flour and cornflour, then crumble until the mixture resembles breadcrumbs.

Knead the dough lightly with your hands to form a dough. If it becomes too sticky, chill in the fridge for a few minutes until firm enough to handle.

Cut in half and roll out both pieces on a lightly floured surface to give two 23cm/9in rounds. Place one in a 23cm/9in flan tin with a loose base and press to fill evenly. Sprinkle with hazelnuts and cherries, then top with the remaining round. Press together to seal, then prick all over with a fork.

Place on the baking sheet and bake for 40-45 minutes or until firm and lightly browned. Leave to cool in the tin for 30 minutes before transferring to a cooling rack. Mark into 8 slices while warm.

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