Cherry butter biscuits

April 9, 2020
cherry butter biscuits

Recipe, styling and photography by Bianca Davies

Cherry butter biscuits

Serves: Makes 24

Ingredients

  • 150g butter, softened
  • 50g icing sugar, sifted
  • 1 tsp Staffords Vanilla Extract
  • Pinch sea salt
  • 150g flour
  • 1 ½ tbsp corn starch
  • 24 Staffords Maraschino Cherries, without the stem

Instructions

1

Preheat oven to 180˚C. Line two baking trays with baking paper.

2

Using an electric hand mixer, cream butter and sugar until light and fluffy.

3

Add vanilla extract and a pinch of salt. Mix.

4

Whisk together the flour and corn starch and then add to butter mixture. Mix until well incorporated.

5

Divided mixture into 24 balls. Weighing the whole mixture, and then dividing by 24 and weighing each ball will create perfectly uniform biscuits.

6

Roll mixture into balls and place 12 on each baking sheet, spacing them a few cm apart.

7

Gently press down the mixture to flatten the biscuit slightly. Finally add a maraschino cherry to the centre of each one and press down until it fits snugly inside the biscuit.

8

Bake for 10 -12 minutes until barely taking on any colour. Allow to cool on baking trays and then transfer to a cooling rack.

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