Strawberry Shortbread Sandwiches Recipe
Strawberry Shortbread Sandwiches
100g icing sugar, plus extra for serving
220g butter cut into small pieces
1 egg yolk
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.
Serve 2 shortbreads sandwiched with strawberries and cream with a whole strawberry on top. Dust with icing sugar.