Makes: 12 biscuits
Fit for a queen, you can impress your friends with these if you are having a jubilee tea party. Otherwise they make a wonderful and impressive pudding!
125g plain flour
125g caster sugar
300ml double cream
3tbsp strawberry jam
icing sugar for dusting
Sieve the flours and set aside. Place the butter and sugar in a bowl or a food mixer. Beat together until the mixture is light and fluffy. Add the sifted flours to the creamed mixture and stir to combine. Using your hands, bring the dough together in a ball, wrap and chill in the fridge for 15min.
Then roll out on a lightly floured worksurface to the thickness of a £1 coin. Cut out 12 shortbreads using an 8 cm cookie cutter and place them on a baking paper lined baking tray. You will need to gather up and re roll the dough several times. Bake at 170°C for 20min or until pale golden brown. Set aside to cool.
Meanwhile hull and quarter the strawberries and lightly whip the cream. Place the jam in a small pan with 2tbsp water, and bring to the boil. Stir well and remove from the heat and stir in the strawberries.
To assemble place a spoonful of whipped cream on a biscuit base. Arrange the strawberry quarters on top and drizzle over some juices. Top with another biscuit and dust with icing sugar. Serve immediately.