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INGREDIENTS :
100g unsalted butter
1/2 cup castor sugar
1 egg, lightly beaten
1 1/2 cup plain flour
1 tsp grated lemon rind
100g DUCKS NUTS SLIVERED ALMONDS
100g WINN RED GLACE CHERRIES
125g dark chocolate
METHOD :
Preheat oven to 170°C. Combine the
butter and sugar until creamy and pale.
Add the egg and mix well. Stir in the flour, lemon rind, slivered
almonds and glace cherries. Using floured hands shape the mixture
into a log approx 4 cm in diameter.
Wrap in plastic food wrap
and
refrigerate for 1 hour.
Remove the log from the fridge and unwrap. Using a sharp knife;
cut into slices 1cm in width and place onto a baking tray lined
with baking paper and bake in the oven for 10-15 minutes. Cool
on the trays.
Place the dark chocolate in a heat proof bowl and place over
a simmering water to melt.
When the shortbreads are cool, dip half of each biscuit into
the chocolate, shaking off the excess. Place on trays lined
with baking paper and refrigerate until set.
Store in an airtight container.
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