If you did want to cut the calories you could replace the double cream with elmlea, or maybe creme fraiche, but it’s not that much – so enjoy! It looks amazing and like you have spent all day on it – the secret is you haven’t- it’s easy!
Ingredients (serves 3)
- 125g softened Salted butter- I always use salted butter as it gives a better taste.
- 2 oz Caster sugar
- 6 oz Plain flour (you can replace a tablespoon of flour with icing sugar if you wish)
- 300ml Double Cream
- 150g Fresh Raspberries (or strawberry’s if you prefer)
- Icing Sugar
- Vanilla extract
- Mint leaves for poshness!
- Greaseproof paper is a must!
Method
- Preheat oven to gas mark 5 (190c)
- Place the caster sugar and butter in a bowl and mix until combined.
- Sieve in the flour and stir in. The mixture will create a crumbly texture.
- Get your hands in that bowl! Grab the ingredients and make into a ball.
- If the mixture is too dry, add a teaspoon of milk and combine.
- Wrap the ball in cling film and put in the fridge for around 20 mins.
- Place the cream and a half teaspoon of vanilla extract- whisk until thick, ideally with an electric mixer or balloon whisk, place in a piping bag and in the fridge.
- Lay a sheet of greaseproof paper on your work-surface and place the shortbread mixture on.
- Then lay another sheet of greaseproof paper on top of the mixture. This helps when rolling the mixture for it not to stick 🙂
- Roll the mixture out until around 5mm thickness, remove the top layer of greaseproof paper.
- Use a circular cutter- Cut out 12 Discs and place onto a baking tray lined with greaseproof paper and sprinkle the tops with caster sugar.
- Place in the oven for 20 mins (or 18 fan).
- Remove from oven, put straight onto a cooling rack until completely cool.
To assemble
- Take your serving plate, the picture shows a slate but it can be any sort of plate.
- Place a small amount of the cream on the plate where you want the stack to sit and place a biscuit flat side down.
- Then take your raspberries and place them around the edge, leaving gaps to pipe the cream. Pipe the cream and try to make same height as the raspberries.
- Place the 2nd Biscuit on top of the raspberry’s, flat side down and repeat the previous step.
- Place the Final biscuit, flat side up, on top of the raspberries.
- Put half tablespoon of icing sugar in a sieve and sieve over the top to make it look really yummy.
- Decorate the plate as you wish… use the leftover cream, or crumbled shortbread cut offs and raspberries.
- Eat it, Enjoy it, make noises- whatever haha!
So, I hope that this was easy to follow- as with many puddings, their is a technical side to it and follows more steps than a main course would, but it really is simple, it probably took me longer to write this out than it did in total to make it!
