Strawberries and clotted cream shortbread
DESCRIPTION
Buttery, delicate clotted cream shortbread pairs beautifully with strawberries and cream. This dessert is heaven to eat and fun to make – give it a whirl!
INGREDIENTS
For the shortbread
300g Plain Flour, plus extra for dusting
100g Caster Sugar, plus extra for sprinkling on top
100g Trewithen Dairy Clotted Cream
100g Trewithen Dairy Salted Butter, softened
1tsp Vanilla Extract
To serve
100g Trewithen Dairy Clotted Cream
200g Strawberries, sliced
METHOD
Preheat the oven to 160c.
Cream the butter, clotted cream, sugar and vanilla extract together until pale and fluffy. Sieve in the flour and carefully bring together until it forms a smooth dough, taking care not to overwork the mixture. Wrap with cling film and chill for a minimum of 30 minutes.
Line a baking tray with baking parchment.
Flour your work surface and rolling pin, before rolling out the dough until it is ½ cm thick. Cut rounds of shortbread – a floured glass does the trick nicely – keep on cutting and re-rolling until all the dough has been used up.
Sprinkle the rounds with a little caster sugar and bake in the centre of your preheated oven for 15 minutes or so, until the biscuits are lightly golden brown. They’ll set firm when cooled, so allow to stand for 5 minutes in the tray before carefully transferring them to a wire rack.
To serve, spread clotted cream onto half the shortbread sides and layer up strawberries on the remaining half. Sandwich the biscuits together and enjoy with a hot cup of tea.
