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Digital Subscriptions > Food Heaven > issue 74 > BISCUIT HEAVEN

BISCUIT HEAVEN

Bite-size bakes to enjoy with coffee!

Strawberry shortbreads

Make any shape biscuits you like!
By Berry World (www.berryworld.com)

SERVES 4

230g (8oz) unsalted butter, soft

125g (4½oz) caster sugar

1 tsp vanilla extract

250g (9oz) plain flour

250ml (9fl oz) double cream

1 tbsp icing sugar

1 tsp vanilla bean paste or extract

200g (7oz) BerryWorld Strawberries, halved

1 To make the shortbread dough, butter and line a baking tray with parchment. Cream the butter and the sugar together in a bowl until light and fluffy. Add the vanilla extract and the flour, a little at a time, then incorporate until the dough is smooth.

2 Using a little extra flour, knead the dough on a flat surface, then roll to a thickness just under 1cm (½in) using a rolling pin. Cut the shortbread dough out with a 5cm (2in) cookie cutter. Place the shortbread biscuit on some baking parchment. Cover the tray with clingfilm and chill in the fridge for 30 minutes.

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We've got all the recipes you need for summer picnics, parties and bake sales! Try our fun cookie shots, have a go at making a step-by-step triple chocolate berry tart, plus keep the kids entertained during the school holidays with our step-by-step recipes designed for fussy eaters and lots more. Get your copy now!