Sour cherry and cardamom shortbread


I love a dessert that is simple in nature yet covers all bases ‒ creamy, buttery, fruity, chewy and crunchy. These dessert cups do just that, and they are so easy to assemble.

Keep this shortbread recipe in your back pocket because it’s very adaptable and can be whipped up in just minutes ‒ you can swap out the sour cherries for any dried fruit or nut, and the cardamom for any spice or herb you prefer.
Sour cherry and cardamom shortbread with chantilly cream and amaretto cherries recipe

Prep time: 45 minutes
Bake time: 15 minutes
Ready in: 1 hr 15 minutes

Serves 4

For the cherries:
About 20 fresh cherries, cut in half and stones removed (if you can’t find fresh you can use jarred or frozen cherries)
¼ cup / 60ml amaretto liqueur
For the shortbread:
120g butter, softened
50g icing sugar
150g all-purpose white flour
Generous pinch of sea salt
2 tsp ground cardamom
1 tsp vanilla extract
70g dried sour cherries
For the chantilly cream:
2 cups / 450ml double cream, cold
30g icing sugar
1 tsp vanilla bean paste

First, place the cherry halves in a bowl and pour over the amaretto. Toss well and set aside to soak.
Preheat the oven to 180°C fan bake.
To make the shortbread, beat the butter and icing sugar until pale and fluffy in the bowl of an electric mixer.
Fold in the flour, salt, cardamom and vanilla, and mix just enough for a soft dough to form, being careful not to over do it.
Finally, fold through the dried sour cherries.
Lay a length of baking paper on the bench, and place the cookie dough on top. Place another length of paper over the dough, then roll it out with a rolling pin until 1/2cm thick. Try to make a square or rectangle shape.
Place the flat sheet of cookie dough on a baking tray and bake for about 15 minutes, until golden.
Allow the baked shortbread to cool completely.
Meanwhile, make the cream. In a large bowl using a hand held whisk, or using an electric mixer with a whisk attachment, combine the cream, icing sugar and vanilla. Whisk to soft peaks, being careful not to overdo it.
Once the sheet of shortbread is completely cool, use a sharp knife cut and cut it into about 12 diamonds, fingers or wedges.
To serve, divide the cream between 4 ramekins, cups or glasses. Follow with scoops of cherry halves and finish with a piece of shortbread. Serve immediately.