Make this tasty shortbread. Recipe devised by Kate Morris and Sally Brown.
You will need:
- 60g plain flour
- 40g butter (room temperature)
- Half a teaspoon vanilla extract
- 20g caster sugar
- 6 glace cherries
Remember to ask a Grown-up for help.
What to do:
Before cooking, wash your hands and put an apron on. Weigh and measure all the ingredients. There should be enough for eight shortbread biscuits using the quantities shown.
Put the flour and butter together in the mixing bowl, then rub with your fingers. Just imagine you are tickling the ingredients. Keep tickling until it becomes crumbly.
Add half a teaspoon of vanilla extract to the bowl and then mix in the caster sugar. Tear the glace cherries into small pieces and add these to the mixing bowl too.
Now squeeze the mixture into a ball with your hands until it all sticks together and sprinkle a clean surface with flour. Then roll the dough out flat with a rolling pin until it is about 0.5 cm thick.
Now use a cutter to cut shapes out of your mixture and place them onto a baking tray that has been pre-covered with baking paper. You can re-roll the dough to cut more shortbread biscuits until it is all used up.
You will need to ask a grown-up for help with this part. Place the tray in a pre-heated oven at 160ºC Fan/180ºC/Gas 3 for 12–15 minutes.
Once they are cool you can eat them, but not all at once!
Serving suggestion: make these biscuits as a lovely gift for someone special or serve one or two each with some fresh fruit and a glass of milk for a healthy snack. This dish can be frozen for up to one month.