Strawberry shortbread
These are lovely little shortbread cups filled with delicious fresh strawberries & cream. But it doesn’t have to be just strawberries, you can add almost any fruit. Do not add mango, pineapple or kiwi though because the jelly will react with the fruit.
This recipe makes 9 strawberry shortbreads
Ingredients:
- 112g Plain flour
- 40g caster sugar
- 75g butter
- 18 strawberries
- quick jel (sugar free)
- icing sugar to dust
- fresh whipped cream
Method:
Put the flour, sugar and diced butter into a bowl and rub in until you form breadcrumbs.
Knead for a few minutes and bring together into a dough.
Cut into 9 rounds using a cookie cutter and place in the fridge for about 30 minutes.
Make up ½ pint of quick jel and when cooled leave to semi set in the fridge.
Preheat the oven to 180°c/FAN 160°/GAS 4
Lay each cookie over the hole of a greased bun tray but DO NOT push it into it, the shortbread will sink into the bun hole by itself and this will stop the dough from cracking. Then bake for 10-12 minutes or until very lightly browned.
Remove from the oven and leave in the bun tray for about 10 minutes before gently removing them and placing them on a wire rack.
Leave to cool completely, then wash and hull the strawberries and leave to drain.
Cut the strawberries in half and fill the base of each cup and place in the fridge while waiting for the jelly to semi set.
Stir the jelly often and as soon as it starts to set so there is no visible water left, spoon it over the fruit in each shortbread cup.
When you have filled each cup, finish by smothering in fresh cream, pop another strawberry half on the top and lightly dust with icing sugar…….deliciously refreshing…mmm
