14 April 2012

Shortbread Stack

             For the shortbread stack:
  • 45g/1¾oz icing sugar
  • 90g/3¼oz palin flour
  • 30g/1oz cornflour
  • 1 tbsp ground almonds
  • 125g/4½ oz butter, cut into cubes
  • 1-2 tbsp icing sugar, for dusting

    For the filling:
    • 250ml/9fl oz double cream
    • 150ml/5fl oz fresh cold vanilla custard
    • 75g/3oz strawberries, finely chopped
    • 400g/14oz raspberries
    • 1-2 tbsp icing sugar

    • For the shortbread stack, pre-heat the oven to 180C/350F/Gas 4.
    • Sift the icing sugar, flour and cornflour together into a bowl and add the ground almonds.
    • Using your fingers, rub or mix the butter in until there are no visible lumps of butter.
    • Turn the mixture out onto a lightly floured surface and knead a few times, to just form a smooth dough.
    • Roll the dough out, about 3mm/1/8in thick and cut out 12 rounds, 7.5cm/3in diameter. Place on a baking tray and bake until they are a light golden-brown, about 8-12 minutes.
    • Remove them from the oven and cool completely.
    • For the filling, place the double cream into a bowl and whisk to soft peaks, then fold in the custard and whisk until it just holds a peak.
    • Fold in the chopped strawberries.
    • Place half the raspberries into a food processor with the icing sugar and blitz to a puree.
    • Pass through a fine sieve into a bowl, then check the sweetness level and adjust accordingly.
    • To assemble, place one disc of shortbread into the centre of the plate and top with a spoonful of cream mixture.
    • Place raspberries around the edge of the shortbread to fill tightly, enclosing the cream in the centre.
    • Top with another shortbread disc and repeat with the cream and raspberries.
    • Top with one more disc, then dust with icing sugar and finish with a sprig of mint.

No comments:

Post a Comment