Ingredients
For the biscuits
175g/6oz self-raising flour, plus extra for dusting
100g/3½oz unsalted butter, softened, plus extra for greasing
75g/2½oz caster sugar
1 free-range egg yolk
2 tsp water
For the filling
170ml/6fl oz whipping cream
100g/3½oz fresh strawberries, finely chopped
1 drop vanilla essence
1 tbsp caster sugar
For the coulis
100g/3½oz fresh strawberries, chopped (plus extra to serve)
½ lime, juice only
2 tbsp caster sugar
2 tsp strawberry jam
To serve
fresh mint leaves, to garnish
icing sugar, to dust
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. For the biscuits, using your fingers, rub together the flour and the butter in a bowl until the mixture resembles breadcrumbs.
3. Add the sugar and mix well, then add the egg yolk and just enough of the water to form a dough. Knead lightly, then roll out the dough onto a lightly floured work surface and cut out six biscuits (either round or square) using a cookie cutter. (You can freeze any unused dough for up to three months.)
4. Place the dough pieces onto a greased baking tray and bake in the oven for about 10-12 minutes until golden-brown.
5. For the filling, whip the cream until stiff peaks form when the whisk is removed.
6. Add the chopped strawberries, the vanilla essence and caster sugar and gently fold to combine, then place into the fridge to cool.
7. For the coulis, place the strawberries, lime juice and caster sugar into a pan over a low heat. Cook for 5-6 minutes, until the strawberries start to soften and break down.
8. Add the strawberry jam and stir well, then remove the pan from the heat.
9. Strain the coulis through a sieve and allow to cool. Place into the fridge to chill.
10. To serve, place a shortbread biscuit onto each serving plate, cover with a layer of the strawberry cream, then place another piece of shortbread on top. Add another layer of strawberry cream and place another biscuit on top of that.
11. Top with a small piece of chopped strawberry and a sprig of mint, then drizzle the coulis around the edge of the plate. Dust with icing sugar and serve.
