Blitz walnuts Combine all ingrediants at once and mix with paddle attachement Shape in to rolls Refrigerate or freeze Slice Bake shortbread at 180C for 10min, full fan, 0 humidity
Combine dry ingredients and butter Mix until turns into crumb texture Bake at 175 C for 25 min Cool Blitz Pour liqueur, blitz again Add extra 2 tbsp of melted unsalted butter Mix well
Combine egg whites, sugar and honey, all at once Whip up meringue Pipe on baking trays or drying sheets (use in food Dehydrator) Bake or dry out at 55C-60C for 5-6 hours. Over night if needed
Dissolve corn flour in cold water Pour it over defrosted cherries in a souce pan Add sugar, orange zest, ginger and brandy Bring to simmer stirring or until cornflour fully cooked