STRAWBERRY SHORTBREAD BITES

Ingredients

500g Scotty Brand Strawberries 75g sugar 150g unsalted butter 225g plain flour 1 tub clotted cream or crème fraîche

1 Preheat the oven to 175°C/ Gas mark 4. Cream the butter and sugar together until light and fluffy. Sieve the flour and gently stir it in until the mixture resembles fine breadcrumbs.

2 Using your hands, quickly squeeze the crumbs together to form a ball of dough. Chill the dough in the fridge for 15 minutes.

3 Once it’s chilled, gently roll out the dough on a generously floured surface until ½ cm thick and, using a small round cutter, stamp out small rounds.

4 Transfer the rounds to a baking sheet and bake for 15 – 20 minutes until they are a pale golden brown, then pop them onto a wire rack to cool.

5 To serve, halve enough strawberries to top each shortbread round, then chop the remaining strawberries into small pieces.

6 Swirl the strawberry pieces through the clotted cream (or crème fraîche, for a lighter version) and then top each cooled shortbread round with a heaped teaspoon of the cream mixture and a halved strawberry.