Strawberries, cream and shortbread by The Drop

Ingredients

200g strawberries
120g plain flour
60g unsalted butter
50g caster sugar
2 tbsp elderflower cordial
1 sprig mint
1 dollop Clotted Cream
1/2 lemon

Method

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Method

Put the flour, butter and sugar into a mixing bowl. Use your hands to combine the ingredients until the mixture looks like breadcrumbs, then squeeze it until it comes together as a dough. Cover with clingfilm and leave in the fridge for 30mins.
After 30mins, remove from the fridge. Roll out onto a lightly floured surface using a rolling pin. You want the dough the thickness of a pound coin. Lay it onto a baking tray lined with baking parchment. BAke in a preheated oven at 180C for 12mins.
After this time, take out the shortbread, lay it on a surface and slice into fingers. Sprinkle with Caster sugar and leave to cool.
Cut the strawberries into halves or quarters depending on size.Finely julienne the mint and add to the strawberries. Finely grate the zest of a quarter of a lemon, add 1 tsp sugar, 1 tsp of lemon juice and the elderflower cordial. Mix well.
Add the strawberries to a bowl, Rocher the clotted cream or just spoon a dollop on top! Place two shortbread sticks on the side and serve.

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