Shortbread and strawberry towers

Ingredients

• 350 g strawberries, hulled and sliced
• 2 tbsp sugar
• 250 ml double cream
• 1 tbsp icing sugar, sifted, plus extra for dusting
• 150 g butter
• 60 g icing sugar, sifted
• 60 g rice flour
• 150 g plain flour, plus extra for rolling

Method

1. Blend the butter, icing sugar, rice flour and plain flour until a dough forms. Wrap and chill for 30 minutes.
2. Heat the oven to 180°C (gas 4). Roll the dough to about 5mm, cut 9cm rounds, prick and bake for 10–12 minutes. Cool on the tray.
3. Macerate one-third of the strawberries with sugar for 30 minutes, blend and sieve. Stir in another third, chopped; halve the remainder.
4. Whip the cream with icing sugar until thick.
5. Build four three-biscuit towers with cream, strawberry sauce and halved strawberries. Dust with icing sugar.