Cherry shortbread hearts

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N/A

Makes 14-16, depending on cutter

Source

Ingredients

100g icing sugar , plus extra for dusting

200g plain flour , plus extra for dusting

50g cornflour

50g ground almonds

250g pack cold butter , cut into cubes

50g glacé cherries , finely chopped

½ tsp almond extract

8 tbsp cherry jam , sieved

Method

Heat oven to 180C/160C fan/gas 4. Sift the icing sugar, flour and cornflour together into a bowl. Stir in the ground almonds and butter, then rub in the butter until smooth. Stir in the chopped glacé cherries and almond extract, and bring together to form a dough.

Roll out on a lightly floured surface, then stamp out biscuits using a heartshaped cutter. Keep re-rolling the trimmings until all the dough is used. Carefully transfer the biscuits to baking trays lined with parchment and bake for just 8-10 mins until just pale golden.

Using an upturned bottle top or similar, press gently into the centre of each biscuit to make a round indent. Spoon in a little jam and return to the oven for 2 mins. Remove and cool on a wire rack, before dusting with icing sugar to serve.