Ingredients
- SHORTBREAD
- 275g (10oz) butter, diced, at room temperature
- 150g (5oz) icing sugar,
- 275g (10oz) plain flour
- 150g (5oz) cornflour
- pinch of salt
- ORANGE & VANILLA CREAM
- 400 ml fresh dessert cream
- vanilla pod
- orange zest
- TO SERVE
- 8oz raspberries
- Icing sugar to decorate
To make the shortbread, place the butter and icing sugar in a bowl and then sieve the flour and cornflour on top.
Using a hand-held beater, whisk until you have achieved a smooth dough, adding a tablespoon of cold water to help bring the mixture together if necessary.
Cover with clingfilm and place in fridge to rest for at least one hour
Roll out the shortbread on a lightly floured work surface until 3mm (1/8in) thick.
Stamp out discs using a straight sided cutter. Place on a greased baking sheet.
Leave to rest again in the fridge for 30 minutes – this will help to stop them from shrinking.
Preheat the oven to 180C (350F), gas mark 4. Bake for 10-12 minutes or until golden brown. Transfer to a wire cooling rack to cool.
To make the orange and vanilla cream, scrape out the seeds from the vanilla pod. Whip together the cream with the orange zest and vanilla seeds until the cream is stiff.
To serve, layer the shortbread with the cream and top with raspberries, continue in this order to make a short stack. Dust with icing sugar and serve.
Recipe courtesy of Avonmore
