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Chocolate Shortbread with Cherries and Cream

INGREDIENTS (Serves 4)

170g plain flour

60g cornflour

30g cocoa powder

180g unsalted butter

90g sugar

125g cherries stoned and halved

100ml whipping cream, lightly whipped

Flaked chocolate (optional)

DIRECTIONS

1. Pre heat the oven to 180C or gas mk 4
2. Sift the flour, cornflour and cocoa and mix with the sugar
3. Work in the butter to give a soft dough or put everything in a processor and process until it forms a ball
4. Cover and chill for ½ hr
5. Line several baking trays with non-stick baking parchment
6. Roll the mixture out thinly between two sheets of baking parchment or grease proof paper
7. Cut out 80mm rounds and lay on the baking tray
8. Prick all over with a fork and bake for 10-12 minutes
9. Take out of oven and leave to cool on baking trays
10. To serve, put a biscuit on a plate topped with a blob of cream and some cherries, cover with a second biscuit, more cream and cherries, then top with a third biscuit
11. Dust with icing sugar and decorate with flake chocolate if wanted.