Strawberry and walnut shortbreads

How to Prepare  Whizz the walnuts in a food processor until they are the consistency of ground almonds. Cream the butter and icing sugar together, then beat in the plain flour, ground rice and ground walnuts until the mixture comes together and forms a ball.

Ingredients

115g ms of walnut halves, toasted
140gms of butter, softened
70gms of golden icing sugar, sifted
140gms of plain flour
70gms of ground rice350ml (12fl oz) clotted cream
450gms of strawberries, hulled and quartered and Icing sugar to dust

How to Prepare

Whizz the walnuts in a food processor until they are the consistency of ground almonds. Cream the butter and icing sugar together, then beat in the plain flour, ground rice and ground walnuts until the mixture comes together and forms a ball.

Wrap in clingfilm and chill for 30 minutes. Preheat the oven to 180°C/fan 160°C/gas 4.

Lightly dust a work surface with flour and roll out the dough to 5mm (¼inch) thick (the dough is quite crumbly so pat together using your fingertips).

Using a plain 7cm (2¾inch) cookie cutter, stamp out  16 rounds and place on two baking sheets, evenly spaced apart.

Bake for 10-12 minutes. Leave to cool on the trays for 10 minutes before transferring to a wire rack to cool completely. Sandwich two biscuits with some of the clotted cream and strawberries and dust with icing sugar.

Repeat with the remaining biscuits, cream and strawberries and serve immediately.

 

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