Strawberry shortbread
With semolina for a light crunch, deliciously light shortbread pairs beautifully with vibrant strawberries and fresh cream for pure summertime bliss
SERVES
18
PEOPLE
PREP TIME
40
MINUTES
COOKING TIME
15
MINUTES
Ingredients
250g strawberries, sliced thickly
2 tbsp caster sugar
2 tsp balsamic vinegar
150ml double cream, lightly whisked
For the shortbread:
150g butter, cubed
75g caster sugar
150g cream flour
75g semolina
Method
In a medium sized bowl, add the sliced strawberries, sugar and vinegar in a bowl, stir gently allowing the sugar and vinegar to coat all the strawberry slices and leave to marinate.
Preheat the oven to 170°C.
Cream the butter and sugar in a bowl, working it together with a wooden spoon until the mixture combines into a smooth pale paste.
Sift the flour and semolina into the bowl and mix together with a fork to form a soft crumbly dough. Using your hands, bring the dough together, kneading it lightly into a smooth ball or disc.
Cover in parchment paper and place in the fridge for 20 minutes.
Roll the dough out between two sheets of parchment paper into a 5mm thick round. Take off the parchment paper on top and cut biscuit size circles out of it using a biscuit cutter.
Place the biscuits on a lined baking sheet and prick each biscuit with a fork. Bake the shortbread in the oven for 15-20 minutes until just about golden. Sprinkle with sugar and place on a wire rack to cool.
Spoon the strawberry mixture and whipped cream on top of the biscuits or between two biscuits and serve.
