In Baking, Baking


Makes ± 36



100g / ½ jar Staffords Maraschino Cherries, without stem

300g flour

225g butter, room temperature

85g icing sugar

Pinch of sea salt

1 tsp almond extract




Drain the Staffords Maraschino Cherries and dry them well on paper towel.

Roughly chop the cherries into little chunks.

Combine the cherries with the flour and toss well. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, icing sugar and salt. Beat until light and fluffy.

Add in almond extract and mix to combine.

Tip in the flour and cherry mix.

Turn mixer onto the lowest speed and mix just until a dough is formed.

Divide the dough in half and create two logs. Wrap them in cling film to seal but also help you create a nice cylinder shape.

Chill the dough for at least 1 hour or until firm.

Preheat oven to 180˚C.

Line two baking trays with baking paper.


Slice the dough logs to ± 5cm thick cookies.

Place slightly spaced out on the prepared baking trays.


Bake for 10 -12 minutes. You do not want them to take on colour.

Allow the shortbread to cool on the tray for a few minutes before transferring to a wire rack to cool completely. They will be very fragile until completely cool.

Enjoy with your favourite cup of tea!

The dough freezes really well if you would only like to bake off half the dough and save the rest for shortbread emergencies!




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