Line a large baking tray with baking paper.
Using an electric mixer, cream butter, sugar and vanilla until pale. Add flour and cornflour. Stir to combine. Turn onto a floured surface. Knead gently until smooth.
Gently press in baking tray. Press out to a 4mm-thick slab.
Take a large cookie cutter and cut rounds in the dough. Refrigerate for 20 minutes or until firm. Preheat oven to 160°C.
Bake for 30 to 35 minutes or until light golden and firm to the touch. Allow to cool completely on trays. Use a sharp knife to cut through markings.
Whip 300ml fresh cream with 100ml icing sugar and 2ml vanilla extract.
Pipe a thick rosette on a shortbread round. Make a small hole in the centre of the rosette and fill with good quality strawberry jam.
Add another shortbread round on top off the cream. Press gently down. Pipe another rosette on the top.
Cut a few fresh strawberries in slices and place them gently between the shortbread rounds against the cream. Place a plump red strawberry on top.
The cream will soften the shortbread after a while.
Ingredients
Directions
Line a large baking tray with baking paper.
Using an electric mixer, cream butter, sugar and vanilla until pale. Add flour and cornflour. Stir to combine. Turn onto a floured surface. Knead gently until smooth.
Gently press in baking tray. Press out to a 4mm-thick slab.
Take a large cookie cutter and cut rounds in the dough. Refrigerate for 20 minutes or until firm. Preheat oven to 160°C.
Bake for 30 to 35 minutes or until light golden and firm to the touch. Allow to cool completely on trays. Use a sharp knife to cut through markings.
Whip 300ml fresh cream with 100ml icing sugar and 2ml vanilla extract.
Pipe a thick rosette on a shortbread round. Make a small hole in the centre of the rosette and fill with good quality strawberry jam.
Add another shortbread round on top off the cream. Press gently down. Pipe another rosette on the top.
Cut a few fresh strawberries in slices and place them gently between the shortbread rounds against the cream. Place a plump red strawberry on top.
The cream will soften the shortbread after a while.