Makes 8
INGREDIENTS
- 250g butter, at room temperature, chopped
- ½ cup caster sugar
- 2 cups plain flour, sifted
- ½ cup rice flour, sifted
- 600ml thickened cream
- 2 punnets strawberries, washed, hulled
- Icing sugar, to dust
METHOD
- Preheat oven to 160°C. Line 2 baking trays with non-stick baking paper. Use an electric beater to beat the butter and sugar in a bowl until pale and creamy.
- Gradually add the combined flour to the butter mixture, beating on low speed until almost combined. Use your hands to bring the dough together in the bowl. Turn onto a lightly floured surface and knead gently until smooth.
- Shape the dough into a ball and cut in half. Divide 1 dough half into 8 equal portions. Roll 1 portion into a ball. Place on 1 lined tray. Use the palm of your hand to flatten into a 10cm-diameter disc. Pinch the edge of the disc to create a fluted edge. Repeat with remaining dough portions. Bake in oven, swapping trays halfway through cooking, for 12-15 minutes or until the shortbread biscuits are light golden. Transfer to a wire rack to cool completely. Repeat with the remaining dough.
- Use an electric beater to beat the cream in a bowl until firm peaks form.
- Divide half the shortbread biscuits among serving plates. Top with the whipped cream, strawberries and the remaining shortbread biscuits. Dust with icing sugar to serve.
Approx. per serve: 3015kJ | fat total 54g | saturated fat 35g | fibre 3g | protein 7.5g | carbs 53g
