Rachel Allen's strawberry shortbread biscuits are a treat so easy
and quick to prepare, they'll become a family favourite in no time.
- Preheat the oven to 180°C, fan 160°C, gas 4. Line a baking tray
with baking parchment.
- In a bowl, place the flour and sugar and rub in the butter
until the mixture resembles fine breadcrumbs. Gather the mixture
together and knead lightly.
- Roll out the dough on a lightly floured surface, to a thickness
of about 5mm. Using a 6cm star cutter, press out star shapes,
re-rolling the leftover shortbread to make about 18 stars and place
on the baking tray.
- Bake for 6-7 minutes until golden, then remove from the oven
and transfer to a wire rack to cool.
- Meanwhile, whip the cream and icing sugar to soft peaks in a
mixer or using an electric handwhisk.
- To assemble, put a star shortbread on a plate and pipe or spoon
a little sweetened cream onto the biscuit. Add a slice or two of
strawberries, then pipe or spoon another little blob of cream on
top, then top with another shortbread.
- Repeat with the cream, strawberries and shortbread to make a
three tier tower. Pipe or spoon a little cream in the centre of the
top shortbread and decorate with the mint leaves. Dredge with icing
sugar. Repeat to make 6 servings and serve with the remaining
sliced strawberries on the side.
Save time by making the shortbread dough in advance. You can
form the dough into a sausage shape, wrap in cling film and freeze
for up to 1 month. To use, cut out the amount you need and thaw for
- 175g British plain flour by Sainsbury's, plus extra for dusting
- 50g Fairtrade white caster sugar by Sainsbury's
- 110g unsalted English butter by Sainsbury's, softened
- 227g pack strawberries by Sainsbury's, washed, hulled and sliced
- 150ml whipping cream by Sainsbury's
- 25g icing sugar, sifted, plus extra for dredging
- ½ x 28g pack fresh mint by Sainsbury's, small leaves picked and washed