250g butter
1 ½ cups sugar
1 egg beaten
1 tsp vanilla essence
2 ½ cups flour
1 ½ tsp baking powder
½ tsp salt
¼ cup cut glace cherries
¼ cup finely chopped
¼ cup chopped almonds
¼ cup chocolate pieces
Method:
Cream butter and sugar add egg and essence. Add the sifted dry ingredients to form a firm dough. Divide dough into 3 equal parts. Add the cut cherries to one part. Add the almonds to the second part. And add the chocolate pieces to the third part. Line a 12.5 x 20cm pan with waxed paper and pat dough to which almonds were added. Finally pat the portion to which cherries were added and flattened neatly. Refrigerate for approx 6-8 hrs or overnight. Remove the whole block from pan. Divide dough into 4 strips lengthwise. From each strip cut out 1cm slices. Lay flat onto baking tray, leaving enough space for biscuits to spread. Bake at 200 for 8 – 10 mins. Till pale golden brown
1 ½ cups sugar
1 egg beaten
1 tsp vanilla essence
2 ½ cups flour
1 ½ tsp baking powder
½ tsp salt
¼ cup cut glace cherries
¼ cup finely chopped
¼ cup chopped almonds
¼ cup chocolate pieces
Method:
Cream butter and sugar add egg and essence. Add the sifted dry ingredients to form a firm dough. Divide dough into 3 equal parts. Add the cut cherries to one part. Add the almonds to the second part. And add the chocolate pieces to the third part. Line a 12.5 x 20cm pan with waxed paper and pat dough to which almonds were added. Finally pat the portion to which cherries were added and flattened neatly. Refrigerate for approx 6-8 hrs or overnight. Remove the whole block from pan. Divide dough into 4 strips lengthwise. From each strip cut out 1cm slices. Lay flat onto baking tray, leaving enough space for biscuits to spread. Bake at 200 for 8 – 10 mins. Till pale golden brown
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