Sweet Spiced Summer Berry Shortbreads
for the shortbread
- 265g unsalted butter (softened)
- 75g Tate & Lyle Demerara Sugar (extra for sprinkling)
- 265g plain flour (extra for rolling)
- 75g semolina or ground rice
- a pinch of salt
for the topping
- 340ml double cream
- 3 tbsp elderflower cordial
- 150g strawberries (hulled & thinly sliced)
- 150g raspberries (extra for decoration)
- 95g blueberries (extra for decoration)
- 110g redcurrants (extra for decoration)
- Tate & Lyle Icing Sugar (to dust)
HOW TO MAKE THIS RECIPE
- 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.
- Turn the dough out on to a floured surface, knead lightly and then wrap in cling film and chill for 30 minutes.
- Preheat the oven to 170°C/Fan 150°C, 325°F, Gas 3.
- 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.
- 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.
- 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.
You will also need a 8cm (3¼”) round cutter and 4 baking trays lined with parchment paper.
Use real, unsalted butter instead of a spread where possible as this gives shortbread is renowned, crumbly texture.