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A quick simple dessert that is very yummy nad not too bad for the waist.
To Make the shortcake base
Cream butter and sugar.
Add egg and beat.
Mix in flour.
Roll out shortcake thickly, line large flan dish with shortcake.
Bake blind at 180 C for 15-20 mins
To Make filling
Take out 1/4 c cherry juice. Over a low heat bring the remaining juice from the cherries to the boil.
Mix the cornflour with the unheated juice. Slowly add to the hot juice stiring all the time. Keep adding the cornflour until the mixture is quite thick. Take off the heat, add the cherries. Mix well.
Place the cherry mixture into the cooked shortcake and allow to cool.
This can be made a day ahead but it is best not put int the fridge.
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