Gooey chocolate cherry cookies
If you like American-style cookies, you’ll love
these pale, chewy delights. Plus, they can be baked from frozen
Shortbread recipe
- Preparation and cooking time
- Prep:
- Cook: -
- Plus chilling
- Easy
- Makes 24 slices
Skip to ingredients
- 300g buttersoftened
- 140g golden caster sugarplus 4 tbsp
- 300g plain flour
- 140g rice flour
Nutrition: per slice
- kcal188
- fat11g
- saturates7g
- carbs23g
- sugars9g
- fibre0g
- protein2g
- salt0.2glow
Method
step 1
Place the butter and 140g sugar in a food processor and whizz until smooth.
step 2
Tip in both the flours and a pinch of salt, then whizz until mixture comes together.
step 3
Using your hands, roughly spread the mixture out in a 20 x 30 x 4cm baking tray. Cover with cling film and smooth over until there are no wrinkles. Place in the fridge, uncooked, for at least 30 mins and up to 2 days.
step 4
Heat oven to 180C/160C fan/gas 4. Remove cling film, then lightly mark the shortbread all over with a fork.
step 5
Sprinkle with the remaining sugar, then bake for 20-25 mins.
step 6
Leave to cool in the tin, then cut into 24 thin slices. Shortbread will keep in an airtight container for up to 1 week.
