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Strawberry shortbread crowns

Strawberry shortbread crowns image
Difficulty Medium
Preparation 20 min
Cooking 15 min


10 servings
    • 80   g
    • 150   g
    • 250   g
    • 1   tbsp
    • 1   tsp
    • 1  
  • To decorate

    • 80   g
    • 100   g
    • 1   tbsp
    • 2   tbsp
    • 60   g
    • 227   g


    1. For the shortbreads, cream together the sugar and butter with an electric hand whisk until light and fluffy. Add the flour, cornflour, vanilla and egg and whisk again until it starts to crumb. Add a tablespoon of cold water, then bring the dough together into a ball with your hands. Knead briefly on a lightly floured surface until smooth, then cover with clingfilm and chill in the fridge for 30 mins.

    2. Either take a crown cookie cutter, or make a template from a piece of card, measuring roughly 14cm at the base and 10cm in height. Turn the dough onto a lightly floured surface and cut in half with a knife. Cover one half with clingfilm, then roll out the other half to a thickness of 5mm. Use the template to cut out 10 crowns, rerolling the dough as necessary. Transfer to a lined baking tray (you might need two) and repeat with the remaining dough. Chill in the fridge for 15 minutes and preheat the oven to 180°C, fan 160°C, gas 4.

    3. Bake the biscuits for 12-15 minutes until golden. Leave to cool for 5 minutes then transfer to a wire rack to cool completely.

    4. To assemble the biscuits, spread a teaspoonful of jam onto half of the biscuits for sweetness, then sandwich with the remaining biscuits.

    5. Beat the creamy mascarpone with the milk in a bowl until smooth. Stir in the icing sugar then spread on top of the sandwiched biscuits. Decorate with the fruit for colour, using the blueberries on the tips of the crown and sliced strawberries in the middle. Serve immediately.