Strawberry and orange shortbread

Strawberry and orange shortbread
  • Serves icon Serves 8
  • Time icon Hands-on time 25 min, oven time 40 min

We’ve transformed this afternoon tea treat into a wonderful summery dessert. Orange-spiked shortbread is topped with custard, cream and fresh strawberries – it’s the perfect balance between rich and refreshing.

Only after a classic shortbread recipe? We’ve got one right here.  

Nutrition: per serving

Calories
440kcals
Fat
29.2g fat (17.7g saturated)
Protein
4.3g protein
Carbohydrates
42.4g carbs (19g sugars)
Salt
0.4g salt
Calories
440kcals
Fat
29.2g fat (17.7g saturated)
Protein
4.3g protein
Carbohydrates
42.4g carbs (19g sugars)
Salt
0.4g salt

Ingredients

  • 450g small fresh strawberries
  • Finely grated zest of 1 small orange, plus extra to decorate
  • 2 tbsp icing sugar
  • 1 tsp orange-flavoured liqueur, such as Cointreau
  • 150ml double cream
  • 200ml fresh custard

For the orange shortbread

  • 175g chilled semi-salted butter,
  • cut into small pieces, plus extra for greasing
  • 175g plain flour, plus extra to dust
  • 50g semolina or ground rice
  • Finely grated zest of 2 small oranges
  • 50g caster sugar, plus extra for dusting

Method

  1. Preheat the oven to 160°C/fan140°C/gas 3. Grease a 23cm loose-bottomed fluted flan tin with butter and set aside.
  2. Put the flour, semolina/ground rice and orange zest in the bowl of a food processor. Add the butter and whizz briefly until the mixture resembles fine breadcrumbs. Add the sugar and whizz again until the mixture starts to stick together in small lumps. Tip into a bowl and bring together into a ball. Knead briefly on a lightly floured surface until smooth.
  3. Roll out into a 23cm disc, place in the flan tin and press the mixture out into the fluted edges of the tin. Flute the edges with the nail of your index finger. Score 8 wedges with a sharp knife, then prick with a fork.
  4. Bake for 20 minutes, then remove the tin from the oven. Push out the base, cut the shortbread into eight pieces, then remove from the base and onto a new baking sheet. Bake for 15-20 minutes more until crisp.
  5. Remove from the oven, sprinkle immediately with a little caster sugar and leave to cool on the sheet.
  6. Hull the strawberries and slice them in half into a bowl. Stir in the orange zest, icing sugar and liqueur.
  7. Slide the shortbread onto a flat serving plate. In a bowl, whip the cream until stiff, then gradually whisk in the custard until the mixture holds its shape. (You must whip the cream sufficiently before you start adding the custard.) Spoon the mixture into the centre of the shortbread and spread out to within 2.5cm of the outer edge. Spoon over the strawberries and grate over a little extra orange zest to decorate.

delicious. tips

  1. If you buy a punnet of berries that are devoid of flavour, don’t cast them aside. It’s simple to give them a bit of life – just re-adjust the sweetness and acidity by adding a little caster sugar and a few drops of lemon juice to suit your taste. It works wonders.

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September 2019