Cherry shortbread

This shortbread can be used for a 'cherrier' shortbread as a gift, or festive occasion.
Quantities are good for a small group of 10 kids.
A good one to make at an indoor camp as the Guides can afford to wait the 1/2 hour the mix is in the fridge.

As the cherries are extra hot when first out of oven the Guides learn patience quickly. Even though the oven temperature is only 180deg celusis the biscuits are to hot for young or inexperienced Guide to get off tray with out close supervision.

Ingredients:

• 300g butter, softened
• 1 cup icing sugar
• 3 cups plain flour
• 1/2 packet glace cherries (optional)

Method:
Cream butter and icing sugar.
Add flour, mix well, chop cherries in half and add to mixture.
Wrap in plastic wrap and place in fridge for 1/2 hour.
Roll out and either make shapes or shape into a log and cut into slices.
Line baking tray with baking paper, place shapes/rounds on tray.
Bake 180ºC for 15 mins or until pale golden.
Be careful not to overcook.