Strawberry Shortbread Stacks

I saw a picture of this recipe on John Whaite's Twitter page and couldn't wait to make it! The strawberries I used were hand picked by my family in the local strawberry field!

Ingredients for shortbread

55g caster sugar
125g salted butter
180g plain flour
For the filling
500g tub mascarpone cheese
150g icing sugar
Zest of 2 lemons
50ml cherry brandy
Punnet of strawberries
Icing sugar to dust

1.To make the shortbread place the ingredients into a food processor fitted with blade and blitz together until a smooth dough forms. Flatten into a disc and wrap in cling and refrigerate for a good 30 minutes.
2. Preheat the oven to 180c fan. When the dough is chilled roll it out on a well floured worktop and cut into disks (about 16) using the circle cookie cutter. Place these on a baking sheet and bake in the preheated oven for 10 minutes or until gently browned. Allow to cool on the baking sheet to crisp.
3. For the filling, gently beat together the ingredients until smooth but thick.
4. Remove the stalks from the strawberries and slice in half. Pipe a small blob of the filling onto one disk of shortbread and arrange the strawberries next to each other around the edge of the disk so that their cut edges face outwards. Pipe more filling into the middle of the strawberries to hold them in place then top with another disk of shortbread. Repeat until all discs are used.

Ta da! They were surprisingly easy to assemble and totally delicious! X Bo


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