A simple summer dessert.
Rich, crisp shortbread, incorporating icing sugar, two egg yolks and a little vanilla extract, is topped with glazed strawberries.
The recipe is from ‘The Complete Bread and Baking Book’ by Linda Collister and Anthony Blake.
I particularly like the hand fluting, just pinching round the edge with my finger and thumb.
A brief chilling of the fork-pricked base is followed by a 20 minute bake at 150 degrees (fan), then removed from the oven when just firm, before allowing to firm further while cooling.
The fruit is brushed with hot strawberry jelly.
Slices are served cool with cream.
Broad Street Baker 