Ingredients

115g unsalted butter (at room temperature)

55g caster sugar

Few drops vanilla extract

175g plain flour

75g glacé cherries, quartered

Method

1

Pre-heat the oven to 170C. Line the base of a 20cm shallow, square cake tin with a sheet of baking paper.

2

Cut the butter into squares and put in a mixing bowl with the sugar and vanilla. Stir with a wooden spoon until evenly mixed. Sift in the flour and mix with your fingertips until the dough starts to come together.

3

Gather into a ball, then roll out to a 20cm square. Put in the prepared tin and prick with a fork. Arrange the cherries on top to make six lines, pressing them in lightly.

4

Bake for about 35-40 minutes. Mark into fingers while hot, then leave to cool for 20 minutes.

5

Remove from the tin to finish cooling on a rack. Dust lightly with caster sugar, if liked, then gift wrap or store in an airtight container.