Strawberries and cream shortbread stacks

Equipment

• 1 Mixing bowl
• 1 Electric beaters
• 1 Sieve
• 1 Fork
• 1 Plastic wrap
• 1 Baking paper
• 1 Rolling pin
• 1 Biscuit cutter
• 1 Baking tray
• 1 Cooling rack
• 1 Small saucepan

Instructions

1. Preheat oven to 170C.
2. In a mixing bowl, combine sugar and butter and using electric beaters, cream until light and fluffy.
3. Sieve the plain flour and cornflour 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.
4. Wrap the ball of dough in plastic wrap and place in the fridge for 15 minutes to chill.
5. Place the dough between two pieces of baking paper and roll out until it is about 1cm thick all around.
6. 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 are slightly coloured. Remove from the oven and allow to set in the baking tray before moving them to a rack to cool.
7. While the biscuits are cooling, warm the jam in a small saucepan. Take off the heat and stir the fresh strawberries through. Allow to cool.
8. Whip the cream to stiff peaks.
9. 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.