• (0)
• 
• 

Stack these attractive little shortbreads with their cream and strawberry filling for an irresistible dessert. The addition of semolina makes the buttery biscuits crunchy and light.

Makes: 8 to 10

For the biscuits:
115g/4oz plain flour
115g/4oz butter (at room temperature)
55g/2oz caster sugar
55g/2oz fine semolina

For the filling:
175ml/6fl oz double cream
1tbsp vanilla sugar (or to taste)
About 450g/1lb fresh strawberries
Icing sugar, for dusting

1. To make the biscuits, combine all the ingredients to form a dough.
2. Place the dough in a polythene bag and allow it to rest in the fridge for 20 mins. Then roll it out between sheets of baking parchment on a floured surface to just under 5mm/¼in thick. Stamp out 16-20 triangles with a cutter, and carefully ease them on to lightly greased baking trays.
3. Preheat the oven to Gas 4/180ºC/350ºF, then bake the shortbread triangles on the centre shelf for 12-15 mins or until firm and golden. Transfer to a wire rack and leave to cool.
4. For the filling, whip the cream with the vanilla sugar until nice and thick. Spread on half of the shortbread triangles. Slice and hull most of the strawberries (reserving a few) and arrange on top. Place another shortbread triangle on top of each and dust with the
icing sugar.
5. Serve with the remaining strawberries.

Top tip: If you don't have a triangle-shaped biscuit cutter, simply cut out triangles of dough with a very sharp knife. They don't have to be perfect!

Where to next?
Millionaire's shortbread
Strawberry recipes
Dinner party recipes

Also try:
Cake recipes
Baking cakes made simple

Send us your recipes and we'll publish the best!

Save money on food with our coupons. Simply cut them out and take them to the shops.

• Comment (0)
• Send to a friend
• Print Page