Happy memories of the cherry shortbread ring drifted into my head this week, probably because I was sitting in a meeting room sans biscuits (I know – the horror!). I decided to pay homage to this glorious biscuit and also tackle what I call a ‘pressed’ shortbread, something that’s been on my to-bake list for a while. This method is where you tip the dough crumbs into the tin and then press it into shape, which is where the real binding together of the ingredients takes place.
This is an incredibly flavoursome biscuit given the small number of ingredients. And who knew it would taste even better when eaten sitting on the sofa, rather than around a meeting table? You learn something new every day!
60g ground rice flour
230g unsalted butter, from the fridge
115g golden caster sugar, plus 2-3 tablespoons extra for dusting
85g glace cherries, chopped small – you could use chocolate chips or chopped stem ginger instead, if you so wished