Simple and sweet, this invention was inspired by the wonderful strawberries in season at the moment. It will be a way to use the delicious dehydrated strawberries I dried this very week.
Strawberry shortbread (original recipe by Kiriel)
75g semolina flour
20g dried strawberries (the crisp kind)
250g chilled butter
75g caster sugar
Chop butter roughly. Put all ingredients in a foodprocessor and process until a ball of dough forms. Be careful not to over process, or the shortbread will toughen.
Wrap the ball of dough in plastic wrap and chill for an hour.
Roll out on a lightly floured board to 5mm and cut out shapes. Bake at 190 degrees for 15-20 minutes until very lightly golden.
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