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Cherry Crisp Shortbread

This Cherry Crisp Shortbread is my go-to summer treat as cherries are easily available around April/May. You'll definitely find almost everything in your kitchen and I doubt you'll be scampering around for ingredients.

The Cherries lend the sweetness and tartness, Oats give you that crisp bite and overall it's best described as a cross between a Shortbread cookie and 'dryish' cake. So if you're expecting it to be moist, no not this one. This is ideally paired and best complemented with a cherry sauce or ice cream. You've got to see this red beauty.

Cherry Crisp Shortbread, your perfect summer dessert.
Cherry Crisp Shortbread

Ingredients and Method:


Prep the Base and set aside:

  • 25-30 cherries cherries (fresh cut and pitted)

  • 1 tbsp sugar for sprinkling

Sift and/or mix the following:

  • 40 g almond flour

  • 25 g rolled oats

  • 50 g flour

  • 1/4th tsp baking powder

  • A pinch of salt

Manually hand whisk the following:

  • 50 g sugar

  • 1 tsp vanilla

  • 1 large egg

  • 60 g clarified butter

Let's Bake:

  • Pre-heat your oven, 180°C / 350° F

  • Grease and line a small loaf tin with parchment paper

  • Prep the base by placing the cut, pitted cherries at the bottom.

  • Sprinkle 1 tbsp Sugar and set aside.

  • Now pour the wet ingredients into your dry ingredients and give it a gentle mix until it combines to form a soft cookie dough.

  • Drop this soft dough into your prepared baking tin, over the cherries and spread evenly

  • Put it in the oven and bake for about 35-40 minutes.

  • Do the toothpick text and remove it from the oven when baked.

  • Leave to cool for 10 minutes and gently flip it on a plate upside down.

  • Remove parchment and serve with Cherry Sauce or Ice cream.

Have queries? reach out to me, happy to help: duskydip@gmail.com

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