Strawberry Shortbread Stack

In a large bowl, stir together flour, icing sugar and cornflour with a pinch of salt. Tip into a food processor with butter and vanilla seeds, and pulse until mixture comes together - or tip into a bowl and rub in with a knife until it forms a dough. Form into a disc, wrap in cling film and chill for 15 min. 

Preheat oven to 160°C (140°C fan), mark 3. On a surface lightly dusted in icing sugar,  roll out shortbread to the thickness of a £1 coin. Cut out 12 x 6.5cm circles, transfer to a baking sheet lined with baking parchment and chill for 10min. 

Bake for 10-12min until sandy to the touch, but still slightly soft and pale. Remove from oven and cool on the baking sheets. 

To make the coulis, whiz the raspberries and icing sugar in the small bowl of a food processor or blender until smooth, adding lemon juice to taste. With the back of a wooden spoon pass the coulis through a sieve into a jug, discarding seeds and pulp.

In a large bowl, whip together the cream, icing sugar and brandy, if using, until soft peaks form. Transfer to a piping bag with a star nozzle. Place a biscuit on a plate, pipe a little cream on top, then place about 5 strawberry halves around the edge facing outwards. Put another biscuit on top, pipe with a swirl of cream and top with a final strawberry half. Decorate the plate with raspberry coulis, serving extra coulis and cream alongside, if you like.