Thin shortbreads with fresh cream and fruit

Name: Thin shortbreads with fresh cream and fruit
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: Serves 4-6
Ingredients: 300 g (10 oz) unsalted butter, softened; 150 g (5 oz) icing sugar; finely grated rind of 1 lemon; vanilla extract or essence; 40 g (1¼ oz) icing sugar, for dusting; 400 g (12¾ oz) assorted red fruits, such as strawberries, raspberries and redcurrants; 400 g (12¾ oz) assorted red fruits, such as strawberries, raspberries and redcurrants; 400 g (12¾ oz) assorted red fruits, such as strawberries, raspberries and redcurrants; fresh mint leaves, to garnish; 200 ml (6½ fl oz) thick (double) cream; 450 g (14¼ oz) plain flour, sifted; 1 egg, lightly beaten; vanilla extract or essence; 400 g (12¾ oz) assorted red fruits, such as strawberries, raspberries and redcurrants; caster sugar, to taste; 1 teaspoon vanilla extract or essence; 1 teaspoon vanilla extract or essence

Preparation info

Serves
4-6

Difficulty
Medium
Ready in
1 hr 5

Appears in

Desserts

By Le Cordon Bleu

Published 1998

About

This easy-to-assemble dessert is a wicked union of sweet red fruit and luscious whipped cream, anchored in rounds of lemon-tinged shortbread.

Ingredients

Shortbread Pastry

300 g (10 oz) unsalted butter, softened
150 g (

Dessert
Vegetarian

Method

Brush two baking trays with melted butter and refrigerate. Preheat the oven to warm 160°C (315°F/Gas 2-3). To make the pastry, cream the butter and sugar until pale and smooth. Stir in the rind and a few drops of vanilla. Add the egg gradually, beating well afte