Shortbread SandwichesJul 18, 2016
This bake is perfect for a summer treat. When the sun is shinning and you need something sweet to have with your cup of tea in the garden this is your go to recipe. Sweet shortbread biscuits sandwiched together with fresh cream, strawberries and raspberries. Ingredients (makes 30 biscuits – 15 sandwiches) 100g unsalted butter, softened 40g golden caster sugar 150g plain four, plus extra for dusting 200ml Double cream 1 tsp vanilla 30g icing sugar Strawberries Raspberries Method Preheat the oven to 180°C, fan 160°C. Cream the butter and sugar together and add the flour. Mix until a ball is formed. Wrap in cling film and place in the fridge for 10 minutes. Line two baking trays with greaseproof. Roll out on a lightly floured work surface to about 0.5cm in thickness. Cut with a round cutter and place onto the lined baking trays. Place back in the fridge for 10 minutes before cooking for 10 minutes. Leave to cool completely. Meanwhile, whip the double cream with the vanilla and icing sugar until firm. Place in a piping bag with a star nozzle. Pipe a swirl of cream onto half the shortcakes. Top with fruit and place another biscuit on the top. If you make a batch of our scummy shortbread sandwiches why not show us your creations by tagging us @bakesbox or by using the hashtag #bakesbox.