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Ready to Bake Cherry Shortbread Dough

Ready to Bake Cherry Shortbread Dough

Recipe Submitted By: bakingmad

What could be a more perfect gift for your friends who are reluctant cooks, than a ready to bake shortbread dough? Just slice and bake, and in 20 minutes you will have fresh biscuits ready for festive guests.

For gifting, cut 6 pieces of baking parchment into 30cm x 30 cm and wrap each biscuit dough. Secure with ribbons at either end to form a cracker shape.
Write the cooking instructions (see step 8), on a label and attach to the ribbon. Give as heartwarming ready to bake gifts!

Preparation Time	15 minutes
Baking Time	20 minutes
Portions	6 gifts of 10 biscuits
Skill Level	Easy
Average Rating

Ready to Bake Cherry Shortbread Dough Ingredients

675 grams	Butter Softened
375 grams	Golden Caster Sugar (Billington's)
375 grams	Rice Flour sifted
675 grams	Plain White Flour (Allinson Nature Friendly) sifted
1 tsp	Salt
200 grams	Dried Sour Cherries
100 grams	Demerara Sugar (Billington's)

This recipe uses

How to make Ready to Bake Cherry Shortbread Dough

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

In a bowl whisk together the butter and sugar until pale and fluffy.
Stir in the flours, salt and cherries until it starts to come together
Using clean hands, bring the dough together by gently kneading it.
Split the dough into 6 and roll each into a sausage with a diameter of 5 cm
Sprinkle the Demerara sugar onto a tray. Roll each sausage in teh sugar to coat the outside completely. Wrap well in cling film and refrigerate.
To wrap for gifting, cut 6 pieces of baking parchment into 30cm x 30 cm and wrap each biscuit dough. Secure with ribbons at either end to form a cracker shape.
Write the cooking instructions (see step 8), on a label and attach to the ribbon. Give as heartwarming ready to bake gifts.
To cook: Preheat the oven to 180°C/fan 170°C/ Gas Mark 4. Grease and flour a baking sheet. Slice the dough into 10 even sized discs and bake for 15 minutes, until golden. Remove from the oven and transfer to a wire rack to cool.

Reviews

Read all reviews (1) | Average rating: 4 stars

"I made these biscuits for my family and they went down very well, deffinetly will be making more in the future"

16-09-2012 | Author: Julie Tinkler | 4 stars

Remember to review this recipe at www.bakingmad.com

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