Hello lovelies,
If you’ve been around here a while or you’ve found yourself scrolling through my page for inspiration (if so, hi, welcome, it’s great to have you here), you may or may not have noticed that I very rarely use cherries in my bakes.
I think because it’s a fruit I’m not particularly drawn too or found myself excited by both inside and outside of my baking, therefore, I just haven’t really used it.
But at the start of the year, I decided I wanted to start becoming more versatile here on the blog. That being said, it’s pretty late into the year now and it’s only now I’m finally getting round to using cherries. Especially as cherry season is drawing to a close but we’ll look past that… okay? haha.
Before the cherry season ended, I wanted you to share with you at least recipe highlighting cherry and this recipe does just that!
A cherry compote shortbread bar – my good gracious me, these are spectacular! Not to toot my own horn but these are addictive and if you hadn’t already guessed, blooming delicious.
The cherry compote centre in these shortbread bars has absolutely made me fall in love with them. It’s giving everything I’d hoped it would give. Jammy with a hint of tartness, packed full of flavour and works so beautifully alongside the vanilla shortbread. I’m just obsessed!
So, if you’d like to make these cherry shortbread bars yourself, you know the drill. Keep on scrolling below and you’ll find today’s recipe.
Category: Sweet Treat
Servings: 9-12 Bars
Prep Time: 30 Minutes
Bake Time: 1Hour 20Minutes
Overall Time: 1+ Hours
Ingredients You Need For The Shortbread Base & Topping:
- 170g Of Unsalted Butter
- 105g Of Caster Sugar
- 65g Of Light Brown Sugar
- 2tsp Of Vanilla Extract
- 280g Of Plain Flour
Ingredients You Need For The Cherry Filling:
- 550g Of Fresh Or Frozen Cherries (Do Not Thaw)
- 1.5tbsp Of Cornflour
- 100g Of Granulated Sugar
- 1tsp Of Fresh Lemon Juice
How To Make The Shortbread Base & Topping:
- Firstly, gather together your equipment and ingredients, line a 8inch square, loose bottomed cake tin with parchment paper and preheat the oven to 190C / 170C Fan / Gas Mark 4.
- Secondly, in a large bowl, using an electric whisk, beat together the 170g of unsalted butter with the 105g of caster sugar, 65g of light brown sugar and 2tsp of vanilla extract until light and fluffy.
- Next, slowly add the 280g of plain flour and mix until incorporated and a shortbread dough begins to form.
- Transfer one third of the shortbread dough into a clean bowl and using a fork, break the dough into coarse crumbs.
- Then, place into the freezer.
- Now, using your hands or a rubber spatula, press the remaining shortbread dough evenly across the bottom of the prepared baking tin.
- Using a fork, prick the dough all over (this stops the dough from puffing up whilst baking).
- Place the tin into the oven and bake for around 18-20 minutes, until the shortbread is golden brown.
- Once baked, remove from the oven and leave to cool in the tin whilst you prepare the filling.
How To Make The Cherry Filling:
- In a small bowl, add 1.5tbsp of cornflour and set to one side.
- Next, in a large saucepan over a medium heat, add the 550g of cherries, 100g of granulated sugar and 1tsp of lemon juice and cook the cherries until the cherries begin to release their juices (this normally takes around 4-5 minutes).
- While the cherries continue to cook, carefully remove a couple of spoonfuls of the cherry juice from the saucepan and add to the bowl with the cornflour.
- Using a fork, mix together the cornflour and cherry juice until the cornflour has completely dissolved and a slurry has formed.
- Stir the cornflour slurry into the saucepan with the cherries, bring to a boil and cook, stirring occasionally, until the filling has thickened (this can take around 10 minutes).
- Once at a thickness you like, remove the cherries from the heat and place into a heatproof bowl. Place the heatproof bowl into the fridge for 5 minutes to cool slightly.
How To Assemble:
- When slightly cooled, evenly spread the cherry filling across the top of the cooled shortbread base.
- Take the remaining shortbread dough out the freezer and crumble it across the top of the cherry filling.
- Sprinkle a pinch of demerara sugar across the top of the entire bar.
- Place into the oven and bake for 55-60 minutes, until the shortbread topping is golden brown and the cherry filling is bubbling.
- Then, once baked, remove from the oven and allow to cool completely in the tin.
- Finally, carefully remove the bars from the tin and using a sharp knife, cut the bars into 9-12 squares.
That’s your Cherry Shortbread Bars prepared and baked, ready for you to enjoy.
Notes:
- For a cleaner cut of these shortbread bars, once cooled, place into the fridge for 30 minutes. This allows it to harden making it easier to cut.
- These cherry shortbread bars should last 5 days in an airtight container in the refrigerator or in an airtight container for 3 days at room temperature.
- Once baked and completely cooled, these cherry shortbread bars can be frozen for up to 3 months. I’d recommend taking out the freezer the night before using and put into the fridge to thaw and then bring to room temperature before serving.
- As fresh cherry season is coming to an end, you can definitely use frozen cherries which will work just as good. Do not thaw the cherries before using.
- I do not recommend during canned cherries for this recipe as typically, canned cherries can be very liquidity so will soften and go mushy when cooked.
- If you wanted to make these cherry bakewell style, once the cherry compote has thickened, remove from the heat and immediately stir in 2tsp of almond extract, before putting into the fridge to cool.
Im already loading my shopping cart with these ingredients, ready to make another batch. These are that good!
If you’re looking for a bake with cherries, let this be the one you make! I physically can’t recommend these shortbread bars enough. They are definitely in my top 3, best ones I’ve made this year (I know, I know I say this with every shortbread bar I make, but it’s honestly true haha).
Let me know in the comments below if you make these shortbread bars yourself and if you do, what your thoughts are on them. Are you a cherry compote lover? Do you agree that the cherry paired beautifully with the shortbread?
Sending you all tons of love & hugs as always,
Elle xo
