- 2 cups All-purpose flour
- ⅔ cup Semolina (or 1 cup cornstarch)
- ¾ cup Granulated sugar
- ¼ teaspoon Salt
- 1 tablespoon Lemon thyme leaves (or regular thyme)
- 1 cup + 2 tablespoons melted butter
- 2 cups Cherry pitted, sliced into half.
- 3 tablespoon Sugar
- 2 tablespoon Cornstarch
- 2 tablespoon Orange zest
Preheat the oven to 350°F and line the sides and bottom of the baking pan
In a large mixing bowl, add the flour, semolina or cornstarch, sugar, salt and thyme. Whisk to combine thoroughly. Drizzle melted butter and mix using a fork until just incorporated(don't over mix)
Transfer the dough into the lined baking pan reserving ¾ cup of the dough. slightly press the dough using a flat bottom small measuring cup or any small round flat bottom
Combine cherries, sugar, cornstarch and orange zest in a small bowl.
Immediately spread all the cherries covering the shortbread dough.
Sprinkle the remaining shorbread dough and gently press to adhere. Into the oven and bake for 30-40 minutes or until the top is golden brown and the cherries are oozing.
let it cool in the pan for at least 10 minutes then transfer the shortbread to a wooden board. Continue to cool completely before slicing evenly using a sharp knife.
- Best on the day it's made but can be kept for another day.
- Lemon thyme has a softer flavor without the bitterness that sometimes gives to food but regular can still be used in this shortbread bar.
- Adding cornstarch to the cherries will help absorb the juices that is why it is necessary.
Category: Dessert, Snack
Cuisine: American
Keyword: cookies, easy, shortbread
Serving: 12 servingCalories: 326 kcal (16%)Carbohydrates: 43 g (14%)Protein: 4 g (8%)Fat: 16 g (25%)Cholesterol: 41 mg (14%)Sodium: 184 mg (8%)Potassium: 101 mg (3%)Fiber: 2 g (8%)Sugar: 18 g (20%)Vitamin A: 519 IU (10%)Vitamin C: 4 mg (5%)Calcium: 16 mg (2%)Iron: 2 mg (11%)