The slight tartness of the berries in this recipe contrasts beautifully with the sweet whipped filling. Irresistible!
- 110g (4oz) butter
- 50g (2oz) icing sugar
- 100g (4oz) plain flour, sifted
- 50g (2oz) semolina flour or rice flour, sifted
- Pinch salt
- 100ml (4fl oz) double cream, lightly whipped
- 100ml (4fl oz) low-fat yogurt
- 1 tbsp caster sugar
- 1 tsp vanilla extract
- 400g (14oz) mixed summer berries, any stalks removed
Preheat the oven to 180°C (350°F, gas mark 4). Meanwhile, cream the butter and the icing sugar together with a wooden spoon, then quickly work in the sifted flours and salt. Wrap in clingfilm and chill for 30 mins.
On a lightly floured surface, roll out the dough until it’s 6mm (½ in) thick. Stamp out 12 circles using a 9cm (3½ in) round cutter then cook on a baking sheet for 10 mins until a pale gold colour. Leave them to cool on a wire rack.
Mix the whipped cream, yogurt, caster sugar and vanilla extract together. Sandwich the biscuits together with the yogurt cream, then top with the berries. Dust with icing sugar to serve.
Pushed for time? Use readymade shortcake biscuits instead of making your own.