These shortbread type biscuits are studded with candied cherries and drizzled with a sweet glaze, they did not disappoint! I was quite pleased at how the red from the cherries gave a marbled effect in the biscuit dough. The dough for these biscuits is rather dry and crumbly until you work it with your hands, it then comes together into workable dough. I have made these biscuits before using lemons however this time I wanted to try another citrus fruit so I went for limes. Both work very well in this recipe.
120g unsalted butter, plus extra for greasing
80g golden caster sugar
1 egg yolk
finely grated zest of 1/2 a lemon or lime
200g plain flour
50g finely chopped glace cherries
Ingredients for Icing:
80g icing sugar, sifted
1 1/2 tbsp lemon or lime juice
Preheat the oven to 200°C . Lightly grease two baking trays. Cream the butter and the caster sugar until pale and fluffy.
Beat in the egg yolk and lemon/lime rind. Sift in the flour, stir and then add the glade cherries, mixing with your hands to a soft dough.
Roll out the dough on a lightly floured surface to about 5mm thick.
Stamp out 8cm rounds using a biscuit cutter. Then stamp out the centre of each round with a 2.5cm cutter and place the rings onto the prepared baking trays. Re-roll any trimmings and more biscuits.
Bake in the pre-heated oven for 10-15 minutes, until firm and golden. Allow to cool on the baking trays for 2 minutes, then transfer to a wire rack to finish cooling. For the frosting mix the icing sugar to a smooth paste with the lemon/lime juice. Drizzle over the biscuits and leave to set.