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Strawberry Shortbread Stack
Makes: 7 stacks / 14 biscuits
Prep: 20 mins
Bake: 12 mins
Biscuits
- 125g butter, soft
- 50g caster sugar
- 1/2 tsp vanilla essence
- Zest of 1 lemon
- 200g plain flour
- 1/4 tsp salt
Filling
- 300ml cream, whipped
- 14 Wexford Strawberries
Method
- Preheat your oven to 190C/170C fan.
- Line a large baking tray with parchment and set aside.
- Into a bowl, cream the butter and sugar until soft.
- Add the vanilla and mix well.
- To this add the flour & salt and mix to form a soft dough.
- Onto a floured work surface, roll out the dough to 1cm in thickness and using a 2.5” round cutter cut out 14 discs. You will need to reroll the trimmings to make 14.
- Place on the lined tray and bake in the preheated oven for 10-12 minutes or until lightly golden brown.
- Remove and allow to cool.
- To assemble, whip the cream and place in a piping bag with a star nozzle and slice the strawberries.
- Using two biscuits per stack, layer them with piped cream and sliced strawberries and serve straight away.
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