Cherry almond shortbread

Gather your friends for a cup of tea or coffee with these delicious shortbread bikkies filled with glazed cherry pieces and flakes of almond.
Cherry almond shortbreadAustralian Women's Weekly
40 Item



1.Beat the softened butter, vanilla and icing sugar in a small bowl with an electric mixer until pale and fully. Stir in the combined sifted flours in two batches, then the milk, glace cherries and almonds; mix well.
2.Divide mixture in half. Kneed each half on lightly floured surface until smooth, then roll each half into a 28cm log. Wrap each log in banking paper, place on a tray and refrigerate for about 1 hour or until firm.
3.Preheat the oven to moderately slow (160°C/140°C fan -forced). Cut the logs into 1cm slices and place 3cm apart on greased oven trays. Bake in moderately slow oven for about 13 minutes or until a pale golden colour. Cool on trays.

Suitable to freeze, baked or unbaked. Not suitable to microwave.


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