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Sweet Spiced Summer Berry Shortbreads

Sweet Spiced Summer Berry Shortbreads

  Rating 0.0

Prep

45 mins

Bake

15 mins

Serves

8

Difficulty

Medium
Sweet Spiced Summer Berry Shortbreads

About

A classic tea time treat has to be shortbreads, but this summer berry shortbread with a fruity, sweet-spiced hint makes a divine delight at a summer garden party.

made using

Unrefined Demerara

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Instructions
Ingredients
Reviews
Step 1

Cream the butter and Tate & Lyle Demerara Sugar together in a bowl, then gradually add the flour, semolina or ground rice and salt, mix and then lightly bring the mixture together with your hand.

Step 2

Turn the dough out on to a floured surface, knead lightly and then wrap in cling film and chill for 30 minutes.

Step 3

Preheat the oven to 170°C/Fan 150°C, 325°F, Gas 3.

Step 4

Roll the shortbread dough out thinly to about 3mm (⅛”) on a lightly floured surface and stamp out rounds with the cutter, rerolling to get 24 circles. Place on the baking trays, leaving a space between each and sprinkle all over with the Tate & Lyle Demerara Sugar.

TOP TIP

You will also need a 8cm (3¼”) round cutter and 4 baking trays lined with parchment paper.

Step 5

Bake on the top and middle shelves of the oven for 15-16 minutes or until very pale golden, swapping the trays over halfway through. Cool a little then carefully lift off to a wire rack to cool completely. Arrange a shortbread on 8 plates.

Step 6

Lightly whip the cream until starting to thicken, then add the elderflower cordial and whisk again until soft peaks form. Divide half of the cream between the shortbreads, spreading to the edges, scatter over half of the berries and then repeat with another layer. Finish with a final layer of shortbread then decorate the tops with raspberries, blueberries and redcurrants, lightly dust with the Tate & Lyle Icing Sugar and serve.

TOP TIP

Use real, unsalted butter instead of a spread where possible as this gives shortbread is renowned, crumbly texture.

Ingredients – 5 items

Serving

1

FOR THE SHORTBREAD

Butter

Unsalted butter

Softened

265 g

Unrefined Demerara

(extra for sprinkling)

75 g
Flour

Plain flour

(extra for rolling)

265 g

Semolina

Or ground rice

75 g
Salt-table

Salt

A pinch

FOR THE TOPPING

Cream

Double cream

340 ml

Elderflower cordial

3 tbsp
Strawberries

Strawberries

(hulled & thinly sliced)

150 g
Raspberries

Raspberries

(extra for decoration)

150 g

Blueberries

(extra for decoration)

95 g

Redcurrant

(extra for decoration)

110 g
Fairtrade Cane Icing Sugar

Fairtrade Tate & Lyle Icing Sugar

(to dust)

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