HH Cookshop Recipes (2018) - Strawberries and Cream on Shortbread Biscuits
a recipe for success
Strawberries and Cream on Shortbread Biscuits Strawberries and cream on a sweet shortbread biscuit... a perfect combination
Prep Time: 15minutes Cooking Time: 12minutes
Preheat oven to 180°C/160°C fan/gas 4.
Cream together the butter, sugar and vanilla extract. Lightly add and mix the flour and cornflour, then add the egg yolk to bind. To save time, do this in a food processor if you have one. Roll out the shortbread very thinly on a lightly floured surface and cut out using a 10cm diameter cutter. Gather the trimmings and repeat until you have 6 discs. Put the discs on two ungreased baking sheets. Prick each disc several times with a fork and bake for 12 minutes until pale golden. Allow to cool, then transfer onto a wire rack. Spread the shortbread bases with creme fraiche and scatter over the strawberries. Dust with a little icing sugar.
INGREDIENTS 100g butter 50g icing sugar ½ tsp vanilla extract 175g self-raising flour 25g cornflour 1 egg yolk 200ml tub creme fraiche 225g strawberries
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