Publication-approved historical recipe
Scottish shortbread with strawberries and chocolate drizzle recipe
Historical recipe record without an accepted exact episode or contestant association.
Ingredients
- 200 g caster sugar
- 500 g unsalted butter
- 500 g plain flour
- 300 ml double cream
- Fresh strawberries, sliced
- Belgian chocolate sauce
- 1 flake, crumbled
Method
- Heat the oven to 190°C (gas 5). Beat the butter and caster sugar until very light and fluffy.
- Work in the flour to form a short dough. Roll it on a lightly floured surface and cut three graduated sizes of heart.
- Arrange the biscuits on a lightly floured baking tray, prick them with a fork and bake for 5–12 minutes according to size, until lightly coloured. Transfer to a wire rack and cool completely.
- Whip the double cream. Stack the cooled hearts from largest to smallest with cream between the layers.
- Add sliced strawberries, drizzle with chocolate sauce and finish with the crumbled chocolate bar.