Strawberry shortbread with macerated strawberries
Strawberries sandwiched between sugary sweet shortbread biscuits - a flavour combination that never fails to please.
200g plain flour
90g caster sugar
60g ground almonds
200g butter, chopped
Zest of half a lemon
1 capful of vanilla essence
Pinch of salt
500g strawberries, halved
1 tbsp icing sugar
300ml double cream, whipped until thick
Preheat the oven to 190c.
Toss the strawberries with the icing sugar and leave to sit for 20-25 mins.
Put the flour, sugar and almonds in a food processor and blitz.
Add the butter and pulse until the mixture resembles fine breadcrumbs.
Add the egg, lemon zest and vanilla essence and pulse until the mixture comes together.
Scrape out and shape into a rough ball.
Wrap and chill for at least 1 hour.
Once chilled, roll out and use cutters to make heart shapes.
Bake on a flat baking sheet for 12-15 minutes.
Once cooked and cooled, sandwich two biscuits with whipped cream and macerated strawberries.
Dust with icing sugar and serve.