1hr
500g Scotty Brand strawberries
75g sugar
150g unsalted butter
225g plain flour
1 tub clotted cream or crème fraîche
Preheat the oven to 175C / Gas mark 4. Cream the butter & sugar together until light and fluffy. Sieve the flour and gently stir it in until the mixture resembles fine breadcrumbs.
Using your hands, quickly squeeze the crumbs together to form a ball of dough. Chill the dough in the fridge for 15 minutes.
Once it’s chilled, gently roll out the dough on a generously floured surface until ½ cm thick and, using a small round cutter, stamp out small rounds.
Transfer the rounds to a baking sheet and bake for 15 – 20 minutes until they are a pale golden brown. Then pop them on a wire rack to cool.
To serve, halve enough strawberries to top each shortbread round, then chop the remaining strawberries into small dice.
Swirl the strawberry dice through the clotted cream (or crème fraîche, for a lighter version) and then top each cooled shortbread round with a heaped teaspoon of the cream mixture and a halved strawberry.
Recipe courtesy of Rukmini Iyer.
