BERRY SHORTBREAD

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!

1. Heat up the oven to 150°C (300°F), Gas Mark 2.
2. Blend the butter and caster sugar in a food processor until pale and fluffy.
3.  Add the sifted flour and cornflour and blend briefly, until thoroughly combined.
4. Roll out the dough with a rolling pin on a lightly floured surface. Cut out the shapes using a heart shaped cutter.
5. Place on a baking tray and leave in oven for 20 minutes or until they turn golden brown.
6. Leave for 5 minutes before transferring onto a wire rack to cool.
7. 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.