• Lara Flanagan

Strawberry Shortbread Stack

I love this time of year when fruit is plentiful, cheap and delicious! I stocked up on strawberries this morning as I cannot resist a bargain, only to get home and find that we already had ample. Hating throwing food away, I knew I had to make something with strawberries today. I have also been playing around with my olive oil pastry as a shortbread because it is so melt in your mouth delicious!

This was the result and it was divine! The shortbread is buttery and has a lovely snap and the macerated strawberries with the cashew cream is an indulgent treat.

It is the sort of dessert that is relatively easy but makes people go wow!

Strawberry Shortbread Stack

Makes approximately 6 stacks, depending on the size of your shortbread and number of layers. I made stacks with 3 layers. My shortbread was about 9cm in diameter.

Olive Oil Shortbread

2 ½ cups plain flour

2/3 cup olive oil – partially frozen

½ cup caster sugar

4 – 8 tablespoons iced water

1 tablespoon apple cider vinegar

Put all ingredients except water in food processor.

Process all ingredients into a biscuity crumb.

Add water 1 tablespoon at a time until biscuit dough comes together in a ball.

Take out of food processor and lightly knead.

Cut into 4 balls, wrap in cling film and place in fridge for 30 minutes.

After 30 minutes, pre-heat oven to 180 degrees Celsius.

Prepare two trays with baking paper.

Roll out one dough ball at a time, cutting out rounds using a biscuit cutter.

Make sure the dough is at least 4mm thick.

Once all dough is rolled out, place in oven.

Cook for 30 – 35 minutes.

Macerated strawberries

2 punnets strawberries – sliced

½ cup caster sugar

½ cup water

Add ingredients to a saucepan and bring to a boil.

Reduce to a simmer and allow to simmer for 20 – 30 minutes.

Allow to cool.

Cashew Cream

2 cups cashews – soaked in water for at least four hours

1 tablespoon macerated strawberries

3 tablespoons maple syrup

½ cup almond milk

Drain cashews and place all ingredients in a blender.

Blend until silky smooth!

To assemble:

Additional strawberries sliced and whole.

Blueberries and mint.

Layer the shortbread with cashew cream, macerated strawberries and fresh strawberries.

Garnish with blueberries and strawberries.

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