STRAWBERRIES & CREAM WITH VANILLA SHORTBREAD

SERVES 4, WITH EXTRA SHORTBREAD

For a different flavour, replace half the cream with mascarpone cheese, mixing gently to combine. You could also swap the strawberries with whatever fruit you like.

oil, for greasing

350 g (12 oz) hulled ripe strawberries, washed, dried and halved (or quartered if large)

160 g (5¾ oz) thick (double) cream

VANILLA SHORTBREAD

250 g (9 oz) unsalted butter, chopped

1 vanilla bean, split in half lengthways and seeds scraped

75 g (2½ oz/¹/₃ cup) caster (superfine) sugar

335 g (11¾ oz/2¼ cups) plain (all-purpose) flour, sifted

45 g (1½ oz/¼ cup) rice flour, sifted

Preheat the oven to 150°C (300°F/Gas 2).

For the shortbread, beat the butter, vanilla seeds and sugar in a small bowl using electric beaters until smooth. Stir in the sifted flours and press the mixture together to form a firm dough.

Knead the dough gently on a lightly floured work surface until smooth. (Do not overknead.) Divide the dough in half.

Roll out both halves of the dough to 23 cm (9 inch) rounds. Cut each round into 12 wedges.

Place the wedges on lightly greased baking trays about 3 cm (1¼ inches) apart. Bake for 25 minutes or until a light sandy colour. Leave to stand on the trays for 2 minutes before transferring to a wire rack to cool.

To serve, divide the strawberries among serving dishes. Top with a generous dollop of cream and serve with the shortbread.

NOTE: You can also serve these in martini or stemless wine glasses. You could also macerate the strawberries for 30 minutes with a splash of Cointreau or kirsch and then layer with the cream and crumbled shortbread.