Strawberry Shortbread Sandwiches Recipe

Strawberry Shortbread Sandwiches

• 310g flour

• 100g icing sugar, plus extra for serving

• 220g butter cut into small pieces

• 1 egg yolk

• 1 egg

• zest of 2 lemons

• 500g strawberries, reserve 8 smaller ones with green tops for serving, hull and halve the rest

• juice of 1 lemon

• 2 tablespoons caster sugar

• 2 tablespoons brandy

• 300ml cream, whipped

Preheat the oven to 175°C

Line a couple of large oven trays with baking paper

Put the flour, icing sugar, butter, egg yolk, egg and finely grated zest of 1 lemon into a food processor and process until the mixture just comes together.

Tip the mixture onto a lightly floured board and knead very briefly until you have a smooth dough.

Roll out the dough to 5mm thick and cut rounds about 8cm in diameter, you will have about 24.

Using a spatula or fish slice, carefully lift the rounds onto the trays so they are side by side.

Place in the oven for 10 minutes or until lightly browned.

Remove from the oven and cool on racks.

Store in an airtight container.

Be careful they are fragile.

Put the hulled strawberries into a bowl and add the lemon zest and juice, the brandy and sugar.

Mix well.

Serve 2 shortbreads sandwiched with strawberries and cream with a whole strawberry on top. Dust with icing sugar.

Serves 6-8.