Strawberry shortbread

Method

1. 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.

2. Preheat the oven to 170°C.

3. Cream the butter and sugar in a bowl, working it together with a wooden spoon until the mixture combines into a smooth pale paste.

4. 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.

5. Cover in parchment paper and place in the fridge for 20 minutes.

6. 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.

7. 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.

8. Spoon the strawberry mixture and whipped cream on top of the biscuits or between two biscuits and serve.