shortbreadThis recipe is perfect for a children’s (or grown-ups) tea party treat, and is also a great way to get younger chefs interested in cooking. They can make both the shortbread biscuits and the Sweet Eve strawberry icing, and once they are ready to eat can simply dip the biscuits into the pink fruity icing – easy.
Serves 4 people
Preparation time: 30 minutes (plus chilling)
Baking time: 10 minutes
What You’ll Need:
- 230g unsalted butter, soft
- 125g caster sugar
- 1 tsp vanilla extract
- 250g plain flour
- 250g Sweet Eve strawberries
- 150g icing sugar
- 25g unsalted butter, softened
What To Do:
- To make the shortbread dough, butter and line a baking tray with parchment. Cream the butter and the sugar together in a bowl till light and fluffy. Add the vanilla extract and then flour, a little at a time, and incorporate until the dough is smooth.
- Using a little extra flour knead the dough on a flat surface and then roll to a thickness of just under 1 cm using a rolling pin. Cut the pieces out with cookie cutters. Place the shortbread biscuit on some baking parchment. Clingfilm the tray and chill in the fridge for 30 minutes. Pre-heat the oven to 170°C.
- Meanwhile, make the icing by placing half of the hulled Sweet Eve strawberries in a blender. Puree till smooth, then strain through a fine sieve into a bowl. Put the icing sugar and butter into the blender and blend till pale and creamy. Now re-add the strawberries that have been pureed, and blend for a few seconds.
- Take the tray out of the fridge and prick each of the shortbread biscuits with a fork. Bake in the preheated oven for 10 minutes till the biscuits are golden. Cool on a wire rack.
- Decorate the shortbread biscuits with the icing, or children can dip the shortbreads into the icing bowl.
Recipe from www.sweetevestrawberry.co.uk.