Shortbread
½ cup butter, softened to room temperature
½ cup light cream cheese, room temperature
2 tsps lemon rind
1 tbsp lemon juice
¼ cup Chelsea White Sugar
1/3 cup rice four
1 cup self-raising flour
1 1/3 cups plain flour

Filling
¼ cup Chelsea White Sugar (extra)
1 tbsp water
Vanilla bean, split and seeds scraped
1 tbsp arrowroot flour
1 tbsp water (extra)
600g frozen cherries
Greek yoghurt, to serve

1. Preheat oven to 180°C (160°fan-forced). Lightly grease 12 x 35 cm x 2.5 deep loose bottom rectangular flan.

2. Shortbread: beat butter, cream cheese, rind, juice and Chelsea White Sugar with an electric mixer until light and creamy. Add sifted flours and mix until it forms dough. Remove from bowl and lightly knead.

3. Press dough over the base of prepared pan and up the sides.

4. Bake for 20 mins or until golden browned. Cool in pan.

5. Filling: place Chelsea White Sugar (extra), water and vanilla bean in medium sized saucepan and stir over low heat until sugar is dissolved. Make a paste with arrowroot and 1 cold water (extra).

6. Increase heat to high add the frozen cherries and boil for 3 - 4 mins, stir in arrowroot mixture; cook a further 2 mins or until mixture thickens. Allow cherries to cool.

7. Place shortbread on serving platter, pour cherry mixture over shortbread slice and serve with Greek yoghurt or ice cream.