Recipe, styling and photography by Bianca Davies
Cherry butter biscuits
- 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
Preheat oven to 180˚C. Line two baking trays with baking paper.
Using an electric hand mixer, cream butter and sugar until light and fluffy.
Add vanilla extract and a pinch of salt. Mix.
Whisk together the flour and corn starch and then add to butter mixture. Mix until well incorporated.
Divided mixture into 24 balls. Weighing the whole mixture, and then dividing by 24 and weighing each ball will create perfectly uniform biscuits.
Roll mixture into balls and place 12 on each baking sheet, spacing them a few cm apart.
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.
Bake for 10 -12 minutes until barely taking on any colour. Allow to cool on baking trays and then transfer to a cooling rack.