Cherry Pie Shortbread Bites

(Adapted from this recipe from Taste.com.au, makes 24 biscuits)

For the cherry filling:

300g cherries (fresh or frozen), pitted and diced

1/8 tsp mixed spice

1/3 cup sugar

2 tsp lemon juice

1/4 tsp pure vanilla extract or vanilla bean paste

1 tbsp corntarch + 2 tsp cold water

For the shortbread:

250g salted butter, softened

1 tsp pure vanilla extract

1/2 cup caster sugar

2 cups plain flour, sifted

1/3 cup rice flour, sifted

1 tsp lemon rind 

Prepare the cherry filling first; place chopped cherries, mixed spice, sugar, lemon juice and vanilla in a medium saucepan and place on medium heat. Stir over heat until sugar dissolves. Mix cornstarch and water together in a separate small bowl then add to the saucepan and stir over medium heat until mixture thickens, about 3-4 minutes. Set aside to cool. 

Preheat oven to 180°C (350°F) and grease two 12-hole, 1 1/2-tablespoon capacity mini muffin pans. Place butter, sugar and vanilla in a large mixing bowl and beat with an electric mixer on high until light and fluffy. Mix sifted flours together in a separate bowl and then add flours and lemon rind to the mixing bowl. Mix together, then turn mixture onto a floured surface. Lightly knead until dough comes together. Press 1 level tablespoon of mixture into 1 hole of prepared pan. Using your finger, make a hole in the center of the mixture and fill each with about 1 heaped tsp of filling. Repeat with the rest of the dough and filling. Bake for 12-15 minutes until shortbread is golden brown. Remove from oven and cool in pan for 5 minutes and then gently remove from the pan and cool completely on a wire rack. Lightly dust tops with icing sugar and serve. Can be stored in an airtight container for several days.

http://www.raspberricupcakes.com/2011/12/cherry-pie-shortbread-bites.html