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.

  • 25 mins preparation
  • Makes 40 Item
  • Print


Cherry almond shortbread
  • 125 gram butter, chopped
  • 1/2 teaspoon vanilla extract
  • 2/3 cup (110g) icing sugar mixture
  • 1 cup (150g) plain flour
  • 1/4 cup (35g) rice flour
  • 2 tablespoon cornflour
  • 1 tablespoon milk
  • 1/4 cup (60g) chopped glace cherries
  • 1/4 cup (20g) chopped flaked almonds


Cherry almond shortbread
  • 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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