May 7, 2015
50g caster sugar
125g plain flour
50g ground rice
150g French glacé cherries
Cream the butter, add the caster sugar beat until pale and fluffy.
Stir in the flour and ground rice until the mixture binds together.
Add the French Glacé Cherries and knead to a dough consistency.
On a lightly floured surface roll the dough out to about 10mm and cut out using heart cutters. Place the hearts on a greased baking sheet and prick the tops with a fork.
Bake at 180°C for 15 mins or until golden brown and just firm to touch and transfer to a cooling rack.
When cool, flood with caramel and allow to set.
Enrobe with chocolate.
Alternative: the French Glacé Cherries can be added to the caramel as it sets.
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