Gluten Free Shortbread Cherry Bars
Author: Laura Blaine
Serves: 24 Bars
- 250g/9oz Butter, Softened
- ⅔ Cup Caster Sugar
- 2 Egg yolks
- 1tbsp Honey
- 1tbsp Dark Rum
- 2 Cups Gluten Free Plain Flour
- 75g/ 3oz Glace Cherries, Sliced
- Beat the butter with the sugar until it reaches a smooth paste.
- Stir in the egg yolks, honey and the rum.
- Add the flour and mix well.
- Refrigerate for 30 Minutes.
- Preheat the oven to 325*F/160*C Fan/Gas 3. Grease and line a 18cm x28cm rectangular tin with parchment paper.
- Divide the dough into two equal parts.
- Press on part down into the tin, this is best done using your hands.
- Scatter the cherries over the top, then press down remaining dough on top.
- Dust with some more sugar and bake for 35 Minutes.
- Leave to cool before removing from the tin.
- Cut into Slices.
Recipe by at https://laurasglutenfreekitchen.com/2017/01/gluten-free-shortbread-cherry-bars/
3.5.3226