- For the shortbread stack:
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- 125g/4½ oz butter, cut into cubes
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- For the filling:
-
- 75g/3oz strawberries, finely chopped
- 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.
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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.
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Fold in the chopped strawberries.
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Place half the raspberries into a food processor with the icing sugar and blitz to a puree.
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Pass through a fine sieve into a bowl, then check the sweetness level and adjust accordingly.
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To assemble, place one disc of shortbread into the centre of the plate and top with a spoonful of cream mixture.
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Place raspberries around the edge of the shortbread to fill tightly, enclosing the cream in the centre.
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Top with another shortbread disc and repeat with the cream and raspberries.
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Top with one more disc, then dust with icing sugar and finish with a sprig of mint.
14 April 2012
Shortbread Stack
06 April 2012
Pulled Pork
This is the sauce i use for the pork
-
- 2 cups ketchup
- 1 cup water
- 1/2 cup apple cider vinegar
- 5 tablespoons light brown sugar
- 5 tablespoons sugar
- 1/2 tablespoon fresh ground black pepper
- 1/2 tablespoon onion powder
- 1/2 tablespoon ground mustard
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
- In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.
- To serve....i use ciabatta rolls and corn on the cob and coleslaw.
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