110g Flora Buttery
175g plain flour
70g icing sugar
400g ripe cherries, stoned and halved
50g caster sugar
Zest of 1 lemon
200g extra light soft cheese
1 vanilla pod or 3 drops of vanilla extract
To make the shortbread, rub the Flora Buttery into the flour and sugar. Knead together until they form a smooth dough. Roll out on a lightly floured surface to about ½ cm thickness and cut out with a 6cm round cutter. Place on a non stick tray, sprinkle with a little more sugar and bake in preheated oven 180 deg C (170 deg C fan oven) Gas 4 for 12-15 minutes until golden on the edges. Remove and leave to cool on a wire rack.
Put the cherries, sugar and lemon zest into a pan with a small amount of water or white wine.
Bring to a gentle simmer and cook for 5-10 minutes or until the cherries have changed slightly in colour and softened. Cool in their liquid.
Mix the soft cheese with the vanilla pod or extract and set aside.
When ready to assemble, drain the cherries, and lightly stir through the cheese mix. Sandwich some of the cherry filling between two biscuits, dust with icing sugar and serve.
Chef's tipsThe liquor the cherries that were poached in can be reduced over heat to make accompanying syrup.
Brought to you from Matt Tebbutt in conjunction with Flora helping to inspire the nation to cook heart-healthy recipes. Calculate you heart age at www.floraheartage.com.