Baking
BERRY SHORTBREAD
Serves 8-12 hearts
Ingredients
- 225g KERRYGOLD® IRISH CREAMERY BUTTER 454g
- 100g (½ cup) caster sugar, extra to dredge
- 225g (1 cup) plain flour, sifted, extra for dusting
- 125g (1 cup) cornflour, sifted
- Freshly whipped cream
- Choice of fresh berries (raspberries, strawberries, blueberries)
Directions
Great shortbread never goes unnoticed. The quintessential buttery biscuit deserves only the finest butter and with Kerrygold you’re on to a winner. Delight someone you love with this refreshing dessert combining golden biscuit crunch with a dash of fresh cream and juicy berries. Light and delicious!
- Heat up the oven to 150°C (300°F), Gas Mark 2.
- Blend the butter and caster sugar in a food processor until pale and fluffy.
- Add the sifted flour and cornflour and blend briefly, until thoroughly combined.
- Roll out the dough with a rolling pin on a lightly floured surface. Cut out the shapes using a heart shaped cutter.
- Place on a baking tray and leave in oven for 20 minutes or until they turn golden brown.
- Leave for 5 minutes before transferring onto a wire rack to cool.
- To serve, whip fresh cream and place the cream and some fresh berries in between two biscuits. Top with more berries and a dredge of icing sugar to finish.
