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Dried Cherry Shortbread


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Ingredients

250g unsalted butter

75g icing sugar, sifted

250g plain flour, sifted

40g dried cherries, roughly chopped

40g dried cranberries, roughly chopped
1 orange, zested
pinch salt

1 vanilla bean

Icing - Icing sugar, vanilla, water (or cherry brandy)

Extra dried cranberry and crushed pistachios, to garnish


Method

Cream butter, vanilla and icing sugar until light. Fold in the remaining ingredients, cover and allow to rest in the fridge for at least ½ an hour. Roll out to about 5mm thick and cut into rectangles. Bake at 160 for 12-15mins until lightly golden. Allow to cool. Make icing with sifted icing sugar mixed with a touch of water (or cherry brandy) dip the end of the shortbread into the icing sprinkle over finely chopped cranberries and pistachios and allow to set before serving.

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