Watermelon, cherry and rose salad with shortbread, yoghurt and cherry syrup
INGREDIENTS
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To serve: thick vanilla yoghurt
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300 gm softened butter
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110 gm pure icing sugar, plus extra for dusting
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Scraped seeds of 1 vanilla bean
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Finely grated rind of ½ orange
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1 egg yolk
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300 gm (2 cups) plain flour, sieved
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¾ tsp baking powder, sieved
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100 gm blanched almonds, finely chopped
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500 gm cherries
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140 gm caster sugar
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75 gm caster sugar
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1 vanilla bean, split, seeds scraped
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1½ tsp rosewater, or to taste
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500 gm cherries, halved and pitted
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¼ small watermelon (about 1kg), coarsely chopped
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Just A Pinch Sweepstakes