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.
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
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.
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