Strawberry shortbreads recipe

  • Serves 8
  • 30mins to prepare, plus 30mins for chilling and 10mins to cook
  • 493 calories / serving
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Sweet Eve strawberry shortcake with icing (h)

Crunchy shortbreads topped with strawberrries are perfect as a children's tea party treat.

  1. To make the shortbread dough, butter and line a baking tray with nonstick baking paper. Cream the butter and the sugar together in a bowl till light and fluffy. Add the vanilla extract and then flour, a little at a time, and incorporate until the dough is smooth.
  2. Using a little extra flour knead the dough on a flat surface and then roll to a thickness of just under 1 cm using a rolling pin. Cut the pieces out with cookie cutters. Place the shortbread biscuit on some nonstick baking paper. Clingfilm the tray and chill in the fridge for 30 minutes. Preheat the oven to 170°C.
  3. Meanwhile, make the icing by placing half of the hulled Sweet Eve strawberries in a blender. Purée till smooth, then strain through a fine sieve into a bowl. Put the icing sugar and butter into the blender and blend till pale and creamy. Now re-add the strawberries that have been pureed, and blend for a few seconds.
  4. Take the tray out of the fridge and prick each of the shortbread biscuits with a fork. Bake in the preheated oven for 10 minutes till the biscuits are golden. Cool on a wire rack.
  5. Decorate the shortbread biscuits with the icing, or children can dip the shortbreads into the icing bowl.

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  • Ingredients

  • 230g unsalted butter, soft
  • 125g caster sugar
  • 1tsp vanilla extract
  • 250g plain flour
  • 250g Sweet Eve strawberries
  • 150g icing sugar
  • 25g unsalted butter, softened
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  • Energy 2062kj 493kcal 25%
  • Fat 27g 39%
  • Saturates 15.8g 79%
  • Sugars 38.5g 43%
  • Salt 0g 0%

of the reference intake
Carbohydrate 62.8g Protein 3.4g Fibre 2g

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