The perfect biscuit for those warm summer days

Strawberry shortcakes (serves eight)

Ingredients Instructions
  • For the shortbread - 100g caster sugar
  • 200g salted butter (at room temperature)
  • 300g plain flour
  • 50g pistachio kernels
  • For the filling - 300ml double cream
  • Strawberries (washed and halved)
  • Icing sugar
  • For the shortbread - Pre-heat your oven to 160°c and grease your baking tray with a little butter. Cream together the butter and sugar in a large bowl until it becomes light and fluffy. Sift in your flour and mix to form a stiff dough. Roughly chop your pistachio kernels and add them to the dough. Tip the dough onto a floured worktop and gently knead until smooth.
  • Roll your dough to around 5mm thick and cut into circles. Transfer each shortbread to your pre-greased baking trays and prick each one with a fork on top. Bake at 160°c for around 15-20 minutes until the edges of the shortbread are golden.
  • Remove from the oven and leave to cool on the tray for around 10 minutes before transferring to a wire rack to cool completely.
  • For the filling - Cut your strawberries in half, dust with around a teaspoon of caster sugar and stir. Put aside to macerate. Whip your double cream in a large bowl until it thickens. Add a teaspoon of icing sugar if desired.
  • Once your shortbread has cooled completely, spread a dollop of cream onto the underside of each biscuit. Add the strawberries to half of the cream-topped biscuits, either neatly arranged in circles or randomly, if preferred. Use whatever cream is left to fill any gaps in the strawberries.
  • Sandwich your strawberry and cream topped biscuits with the biscuits with only cream. Dust with a little icing sugar to serve.