Short of a Present or Two, Turn to Baking Cherry Shortbread

If like me you were prevented to get out and about  today, prevented by snowflakes as large a flying saucers then you might not get all your presents on time. One suggestion is to have a quick look in your kitchen cupboard to see if you had the ingredients for this shortbread recipe which will make a nice present too

Cherry shortbread

Makes 10 fingers
Ready in 1 hour 10 minutes
This will keep for two weeks in an airtight container,

Ingredients
115g unsalted butter
55g caster sugar, plus extra for dusting (optional)
Few drops vanilla extract
175g plain flour
75g glacé cherries, quartered

Method
1.Preheat the oven to 170C/150C Fan/Gas 3. Line the base of a 20cm shallow, square cake tin with a sheet of baking paper.
2.Cut the butter into squares and put in a mixing bowl with the sugar and vanilla. Stir with a wooden spoon until evenly mixed.
3.Sift in the flour and mix with your fingertips until the dough starts to come together. Gather into a ball, then roll out to a 20cm square.4.Put in the prepared tin and prick with a fork
5.Arrange the cherries on top to make six lines, pressing them in lightly. Bake for about 35-40 minutes
6.Mark into fingers while hot, then leave to cool for 20 minutes. Remove from the tin to finish cooling on a rack
7.Dust lightly with caster sugar, if liked, then gift wrap or store in an airtight container.

recipe and top picture from Asda Magazine