Monday, 10 September 2007

Strawberry and Cream Shortbread Stacks

Ingredients (Serves 6)
4oz unsalted butter
2oz caster sugar
6oz plain flour
1 large punnet of strawberries
1 large pot of double cream

Cooking Instructions
Beat the butter until soft with a wooden spoon. Beat in the sugar and then the flour. Form into a paste using your hands.

With some extra caster sugar lightly dust a work surface and then roll out the mixture to a thickness of about 3mm.

Use a 3inch cookie cutter to cut out the biscuits and place them onto a lightly greased baking tray. You should have enough paste to make 12 shortbread biscuits, and as each of the final deserts requires 2 you should be able to serve 6.

Bake in the oven for 30 minutes at 150C (300F or Gas Mark 2), remove from oven and allow to cool on a wire rack.

Wash, hull and quarter the strawberries. Whip the cream until thick and then fold in the quartered strawberries.

Assemble each desert by placing a single shortbread biscuit on a plate dollop a sixth of the cream and strawberry mixture on top and then place a second biscuit on top.

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