Island Life Magazine Ltd August/September 2016 | Page 107
Food and drink
RECIPE: Strawberry Shortcake
These summery delights are best
enjoyed with a glass of fizz or
cool ice tea. Makes six.
INGREDIENTS
•
200g unsalted butter, softened
•
200g caster sugar
•
1/2 egg yolk
•
250g plain flour
•
500g fresh strawberries each evenly
sized about 2cm long, hulled and
halved lengthways with top sliced off,
so they can sit on the biscuit
•
60 ml double cream, whipped
Strawberry coulis
•
250g strawberries, hulled and sliced
•
75g icing sugar
METHOD
1. Cream the butter and sugar together by hand in a
bowl. Mix in egg yolk, then add flour. Rub in with
the fingers until you get fine breadcrumb texture.
2. Place mixture on a working surface and roll into
a ball. Cover in plastic wrap, leave to rest in the
fridge, a few hours at least but overnight is best.
3. Meanwhile make strawberry coulis by placing
strawberries in a bowl and cover with sugar. Leave
for a couple of hours. Purée the mixture then pass
it through a fine sieve to catch all the seeds. Chill
until needed.
4. Roll dough out until 3mm thick. Use a 9cm-round
cutter to cut into 18 circles. Rest these for an hour
in the fridge.
5. Preheat oven to 170˚C. Bake biscuits on baking
tray lined with baking paper until light brown (1012 minutes). Be careful as the taste changes as
the biscuits darken.
a biscuit on each serving plate to form the base.
Carefully place the halved strawberries on top to
form a single layer.
7. Pipe a small round of whipped cream in the
center of the strawberries on your base biscuit.
Place another biscuit on top of the cream. Add
another row of strawberries, pipe a small round of
whipped cream in the center and place the final
biscuit on top.
8. Dust with icing sugar, place strawberry on top and
garnish with sprig of mint.
9. Serve with a glass of Prosecco.
From Bruce
Theobald, Head Chef
at The Seaview Inn
6. You will need 3 biscuits for each serving. Place
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