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- 125g plain flour, sifted
- 50g icing sugar
- 50g cornflour
- 125g unsalted butter, softened
- 1 vanilla pod, seeds scrapped out
For the coulis
- 125g raspberries
- 25g icing sugar
- Lemon juice, to taste
For the filling
- 150ml double cream
- 1 1/2 tsp icing sugar
- brandy, to taste
- 18 similar sized strawberries, halved
- Step 1
In a large bowl, stir together flour, icing sugar and cornflour with a pinch of salt. Tip into a food processor with butter and vanilla seeds, and pulse until mixture comes together - or tip into a bowl and rub in with a knife until it forms a dough. Form into a disc, wrap in cling film and chill for 15 min.
- Step 2
Preheat oven to 160°C (140°C fan), mark 3. On a surface lightly dusted in icing sugar, roll out shortbread to the thickness of a £1 coin. Cut out 12 x 6.5cm circles, transfer to a baking sheet lined with baking parchment and chill for 10min.
- Step 3
Bake for 10-12min until sandy to the touch, but still slightly soft and pale. Remove from oven and cool on the baking sheets.
- Step 4
To make the coulis, whiz the raspberries and icing sugar in the small bowl of a food processor or blender until smooth, adding lemon juice to taste. With the back of a wooden spoon pass the coulis through a sieve into a jug, discarding seeds and pulp.
- Step 5
In a large bowl, whip together the cream, icing sugar and brandy, if using, until soft peaks form. Transfer to a piping bag with a star nozzle. Place a biscuit on a plate, pipe a little cream on top, then place about 5 strawberry halves around the edge facing outwards. Put another biscuit on top, pipe with a swirl of cream and top with a final strawberry half. Decorate the plate with raspberry coulis, serving extra coulis and cream alongside, if you like.
GH Tip: Under whip your cream before transferring it to the bag - it will thicken when piped.
Per Serving:
- Calories: 47
- Fibre: 2 g
- Total carbs: 42 g
- Sugars: 20 g
- Total fat: 31 g
- Saturated fat: 19 g
- Protein: 4 g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
