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125g plain flour, sifted
50g icing sugar
50g cornflour
125g unsalted butter, softened
1 vanilla pod, seeds scrapped out
For the coulis
125g raspberries
25g icing sugar
Lemon juice, to taste
- Step 1
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.
- Step 2
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.
- Step 3
Bake for 10-12min until sandy to the touch, but still slightly soft and pale. Remove from oven and cool on the baking sheets.
- Step 4
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.
- Step 5
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.
GH Tip: Under whip your cream before transferring it to the bag - it will thicken when piped.
Per Serving:
- Calories: 47
- Fibre: 2 g
- Total carbs: 42 g
- Sugars: 20 g
- Total fat: 31 g
- Saturated fat: 19 g
- Protein: 4 g
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
