Crushed Strawberry and Lime Shortbreads

cook 30 mins
Tags: Quick eats
  • 100 g (3 1/2 oz) butter
  • 50 g (2 oz) caster sugar, plus 1 teaspoon
  • 150 g (5 oz) plain flour
  • finely grated rind of 1 lime
  • 75 ml (3 fl oz) double cream
  • 3 strawberries, hulled and chopped
  • icing sugar, for dusting
  • Line a baking sheet with baking paper. Place the butter, 50 g (2 oz) caster sugar, flour and most of the lime rind (reserving a little for decoration) in a food processor and pulse until the mixture comes together to form a dough.
  • Divide the mixture into 8 equal pieces and roll each piece into a ball. Place on the prepared baking sheet and flatten the biscuits with the back of a fork.
  • Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 10–15 minutes until golden. Transfer to a wire rack to cool.
  • While the biscuits are cooling, whip the cream with the remaining sugar, then fold in the strawberries.
  • Sandwich together 2 biscuits with some strawberry cream, then repeat with 6 more biscuits. Decorate with lime rind and a dusting of icing sugar. Serve any remaining strawberry cream separately.
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