Fast Desserts Recipes - Chocolate Shortbreads

Ingredients

• 1 1/2 cups (185 g) plain flour

• 1/3 cup (40 g) cocoa powder

• 3/4 cup (90 g) icing sugar

• 225 g chilled unsalted butter, chopped

• 2 egg yolks

• 1 teaspoon vanilla essence

• 1 cup (250 ml) double thick cream

• 250 g strawberries, quartered 

• cocoa powder, to dust

• icing sugar, to dust

Berry sauce

• 250 g fresh or frozen (thawed) strawberries

• 1 tablespoon caster sugar

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Method:

1. Preheat the oven to hot 210°C (415°F/Gas 6-7). Line two baking trays with baking paper. Sift the flour, cocoa and icing sugar into a large bowl. Rub the butter in with your fingertips until the mixture resembles fine breadcrumbs. Add the yolks and vanilla and mix with a knife until the mixture comes together. Turn out onto a lightly floured surface and gather into a ball.

2. Roll the pastry out between two layers of baking paper to about 5 mm thick. Using a 7 cm fluted round cutter, cut out 18 rounds. Place on the baking trays and bake for 10-12 minutes, or until cooked through. Transfer to a wire rack to. cool.

3. Meanwhile, to make the sauce, process the strawberries and sugar until smooth, then stir in 1-2 tablespoons water until pour able.

4. Place a shortbread on a serving plate and cover with some cream and strawberries. Top with a second shortbread, more cream and strawberries, then finish with a third shortbread. Repeat, making five more stacks. Dust each with sifted cocoa and icing sugar and serve with the sauce.