Kentish Strawberry Shortcake

Kentish Strawberry Shortcake

225g plain flour

200g butter

115g caster sugar

115g ground rice

Rub butter into flour until it resembles fine breadcrumbs.  Add caster sugar and ground rice

Knead mixture gently together until it forms a ball.

Roll out to ¼in thick. Cut into rounds with a 2in biscuit cutter.  Chill the rounds in fridge till firm.

Bake in a cool oven at 160°C for 10-15 min

For the filling

1 punnet of strawberries

½ pint of double or whipping cream

 

Whip cream till thick (add 1 tsp icing sugar and a few drops of vanilla essence if you like a sweeter cream)

When the shortbread rounds are cool, sandwich together with a layer of cream and sliced strawberries

Dust over the tops with icing sugar

Melt a little plain chocolate and drizzle over the top .

Serve with extra strawberries