Tasty and easy to make, Lisa gets help from some youngsters in the kitchen to rustle up these sweet treats.
For the shortbread
55g caster sugar
110g unsalted butter soft
165g plain flour
A pinch of salt
For the chantilly cream
500ml double cream
1 vanilla pod
1 tbsp icing sugar
Approx. 400g of mixed fruit, cut into halves or slices
1. Put all the shortbread ingredients into a food processor and pulse to a dough. Rest in the fridge for at least half an hour.
2. When ready, roll out the dough and cut into shapes. Alternatively, you can make a sausage shape and wrap in clingfilm before resting and then cut it into rounds.
3. Bake at 180C for 10-12 minutes.
4. To make the chantilly cream, split the vanilla pod and scrape the seeds into the cream. Add icing sugar and whisk until soft peaks form.
Spread the cream onto the biscuits, top with fruit, add another cream topped biscuit and sandwich together. Enjoy!