Strawberries and cream shortbread stacks
- 125g unsalted butter, softened
- 60g caster sugar
- 125g plain flour
- 60g cornflour
- 250g strawberries
- 60g raspberry jam
- 200ml whipping cream
Preheat oven to 170C.
In a mixing bowl, combine sugar and butter and using electric beaters, cream until light and fluffy.
Sieve the plain flour and cornflout into the butter mixture and using a fork, combine all ingredients. When the mixture has mostly come together, tip the content of the mixing bowl onto the work bench and use your hands to bring the dough together into a smooth ball.
Wrap the ball of dough in plastic wrap and place in the fridge for 15 minutes to chill.
Place the dough between two pieces of baking paper and roll out until it is about 1cm thick all around.
Using a biscuit cutter, cut 12 biscuits out of the rolled dough and place on a lined baking tray. Bake for 20 minutes or until the biscuits the slightly coloured. Remove from the oven and allow to set in the baking tray before moving them to a rack to cool.
While the biscuits are cooling, warm the jam in a small saucepan. Take off the heat and stir the fresh strawberries though. Allow to cool.
Whip the cream to stiff peaks.
To assemble the biscuits, place a teaspoon of cream on a biscuit and then lie two or three strawberry pieces on top of the cream. Drizzle a little of the jam over the top .
- My 12 year-old daughter made these with her best pal and they managed to do the whole lot without needing me to help. This made the eating the Strawberry and cream shortbread stacks all the more enjoyable for me!
- Dont assemble the biscuits until you are ready to eat them as they dont keep well. They are definitely a fancy afternoon tea treat.
- You could use different shaped biscuit cutters on the shortbread but take care not to choose a shape that has fine detailing as the edges usually cooks faster than the centre and you will end up with over-cooked biscuits.
- This recipe was created by Ella Walsh for Kidspot, New Zealand