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Sliced cherry shortbread bars

Easy cherry and thyme shortbread bars.

Slightly sweet, citrusy, buttery, and fruity shortbread bars that are so easy to make.
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Prep Time 10 minutes
Cook Time 50 minutes
inactive/cooling time 1 hour
Total Time 2 hours
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American
Calories: 326
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • Mixing bowl, fork, and 8- inch square baking pan

Method
 

  1. Preheat the oven to 350°F and line the sides and bottom of the baking pan
  2. 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)
    Shortbread dough in a glass mixing bowl on top of a cement working space.
  3. 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
    patted shortbread dough mixture in a grey baking pan lined with parchment paper.
  4. Combine cherries, sugar, cornstarch and orange zest in a small bowl.
    Pitted cherries with orange zest and sugar in a white bowl
  5. Immediately spread all the cherries covering the shortbread dough.
    Making shortbread bars topped with orange-cherry coated with corn starch in a baking pan lined with parchment paper
  6. 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.
    Raw cherry shortbread bars top with cherries and covered the remaining short bread dough
  7. 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.

Notes

  • 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.