Watch the clip here
For the Shortbread:
125 g Flour
85g Butter, cold & cut into squares
30g Icing Sugar
Preheat the oven to 180˚C, 160˚C Fan, Gas Mark 4
Start by making the shortbread. Sieve the flour into a bowl and add the icing sugar & salt.
Rub the butter into the mixture with your finger tips until it resembles breadcrumbs
Knead the dough on a floured surface for a couple of minutes and leave to rest for 10 mins.
Roll out the dough, it should not be sticky so you will not need to flour the surface.
Cut out the biscuit shape you want, and bake for 8-12 mins. Allow to cool.
Chantilly Whipped Cream:
100 mls fresh cream
1 tablespoon icing sugar
1/2 teaspoon vanilla extract, vanilla powder or vanilla paste
Whisk the cream, sugar, and vanilla in a large bowl until soft peaks form. The cream
should hold its shape but still be satiny in appearance.
1 punnet Strawberries, washed and sliced
A couple of sprigs of Mint
Assemble by placing a piece of shortbread on the serving plate, top with a dollop of cream, add a few slices of strawberry, then top with another piece of shortbread. Garnish with the mint and a dusting of icing sugar.