250g butter, softened
100g caster sugar
350g plain flour
100g semolina
To serve
150ml whipped cream
1 punnet strawberries
Icing sugar
Summer Shortbread with Strawberries and Cream
6 people
Ingredients
Main
250g butter, softened
100g caster sugar
350g plain flour
100g semolina
To serve
150ml whipped cream
1 punnet strawberries
Icing sugar
Method
Copy TextPreheat the oven to 180°C and line a tray with parchment.
Cream the butter and sugar until pale. Add the flour and semolina and mix to a soft dough. Wrap and chill for 20 minutes.
Roll to about 7–8mm thickness and cut shapes. Place on the tray, sprinkle lightly with sugar and bake for about 15 minutes until pale golden.
Cool on a rack and serve with whipped cream and sliced strawberries, finished with icing sugar.
The Quality Mark & You
Learn moreMethod
Copy TextPreheat the oven to 180°C and line a tray with parchment.
Cream the butter and sugar until pale. Add the flour and semolina and mix to a soft dough. Wrap and chill for 20 minutes.
Roll to about 7–8mm thickness and cut shapes. Place on the tray, sprinkle lightly with sugar and bake for about 15 minutes until pale golden.
Cool on a rack and serve with whipped cream and sliced strawberries, finished with icing sugar.
