Jewelled Shortbread

Decorated with cherries and almonds, this shortbread biscuit is the perfect treat with your afternoon tea.

Preheat the oven to 170°C/325°F/Gas 3
Cream together the butter and sugar until just blended, then work in the flour and salt, followed by half the cherries, almonds and candied peel.
Knead lightly and chill for 15 minutes.
Roll out about 6mm/¼ inch thick into a rectangle and cut into fingers of approximately 2.5cm/1 inch.
Place the fingers onto a greased baking tray and decorate with the remaining cherries, almonds and angelica.
Prick the fingers lightly with a fork all over, then bake for about 20 minutes until pale gold, but do not allow to brown.
Place the biscuits carefully on a wire rack to cool.

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