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Shortbread Jewels

Ingredients

MAKES 24 BISCUITS

250 g (8 oz) butter
155 g (5 oz) caster sugar
60 g (2 oz) ground rice
375 g (12 oz) plain flour
60 g (2 oz) red glacÚ cherries
60 g (2 oz) green glacÚ cherries
125 g (4 oz) blanched almonds


Method

1 Preheat oven to 160°C (325°F/ Gas 3). Lightly grease a 30 X 25 cm (12 X 10 in) shallow Swiss roll tin. Cut butter into small pieces and rub together with sugar in a bowl.  


2 Gradually work in the ground rice, then sift in the plain flour, until mixure forms a ball.


3 Press dough evenly into the prepared tin and mark lightly into 5 cm (2 in) squares. Decorate with cherries and almonds. Bake for 40 minutes, or until golden.


4 Cool before cutting up.

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