Summer berry shortbread - recipe

Summer berry shortbread

  • Prepare

  • Serves

  • Cook

  • Skill



For the shortbread

For the coulis

For the decoration

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  1. 1

    Preheat the oven to 180°C (160°C fan, 350°F, gas mark 4). Line a baking tray with baking paper.

  2. 2

    In a bowl add the butter, sifted flour and work the mixture with your finger tips to form crumbs. Make a well and add sifted icing sugar, the egg yolks and the vanilla extract. Mix the ingredients together until combined and forms into dough. Wrap in cling film and leave to rest in the fridge for at least 30 minutes.

    For this step you'll need:

    • 200g Butter (unsalted) chilled
    • 250g Plain white flour
    • 2 tbsp Unrefined golden icing sugar
    • 2 Egg yolk(s) (free range)
    • 1tsp Vanilla extract
  3. 3

    For the coulis, put the raspberries and half of the strawberries into a food processor and add the icing sugar and the juice of the lemon. Process until pureed. Pass it through a sieve into a bowl.

    For this step you'll need:

    • 300g Raspberries
    • 150g Strawberries
  4. 4

    Halve the remaining strawberries and add into the coulis and gently fold in, coating them well

    For this step you'll need:

    • 150g Strawberries
  5. 5

    On a serving plate place a shortbread and arrange some strawberries on the shortbread. Top with another shortbread and repeat with strawberries and finally finishing with a shortbread on the top. Dust with icing sugar, spoon some coulis around the shortbread stack and garnish with more fresh strawberries

    For this step you'll need:

    • 300g Strawberries

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