Ingredients

• 215g Butter
• 50g Glace Cherries
• 250g Plain Flour
• 50g Caster Sugar
• 2 Eggs
• 65g Icing Sugar
• 85g Ground Almonds
• 30g Cherry Jam
• Flaked Almonds as needed
• Icing Sugar as needed

Tools

• Oven
• Whisk
• Plastic wrap
• Rolling pin
• Kenwood Chef
• Kenwood bowl - kenwood chef
• Jug
• Work surface
• Piping bag
• Lightly floured surface
• Mini muffin pan - 12-hole

Method

1. Attach Creaming beater
2. Add plain flour and butter to the Kenwood Bowl
3. Mix with splashguard fitted until combined - 1 min, Speed Min
4. Add caster sugar and egg to a clean jug
5. Stir until combined
6. Transfer content of jug to Kenwood Bowl
7. Mix with splashguard fitted until combined - 30 sec, Speed Min
8. Transfer dough to work surface
9. Wrap with plastic wrap
10. Chill in fridge - 20 min
11. Clean Kenwood Bowl
12. Attach Creaming beater
13. Add butter, icing sugar, egg, plain flour and ground almonds to the Kenwood Bowl
14. Mix with splashguard fitted until combined - 2 min, Speed Max
15. Transfer cream to piping bag then set aside
16. Pre-heat oven - 160°C
17. Retrieve the chilled dough, remove the plastic wrap
18. Place dough on lightly floured surface
19. Roll out until 2mm thick
20. Cut into rounds
21. Transfer pastry to mini muffin pan
22. Spoon cherry jam into the mini muffin pan
23. Pipe cream onto jam
24. Top with glace cherries
25. Sprinkle with flaked almonds
26. Bake - 15 min, 160°C
27. Remove from oven and let cool
28. Dust with icing sugar
29. Serve

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