Berry Shortcake

Great shortcake never goes unnoticed. The quintessential buttery biscuit deserves only the finest butter and with Kerrygold you’re on to a winner. Feet up, with a cup of tea and a shortcake or two. All in moderation, if you believe that sort of thing.

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