Category: Cookies, Dessert, Valentine's Day
Yields:
9 Servings
Difficulty: Easy
Prep Time: 2 Hr
Cook Time:
5 Mins
Total Time:
2 Hr 5 Mins
Welcome back to another lactose free recipe. For this week’s recipe I am turning the classic buttery shortbread into a delicious teatime treat inspired by the newest Bridgerton season, for which I am a big fan.
Fresh vanilla cream and delicious strawberries sandwiched between layers of buttery shortbread. These beautiful treats are surprisingly easy to make and quite stunning when they are layered.
The recipes on this website have been tested with lactose free ingredients multiple times to ensure their success and deliciousness. As always, this recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.
Ingredients
Adjust Servings
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Shortbread
- Filling
- Decorating
Instructions
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Shortbread
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In a large bowl add the margarine and sugar. Mix well. Add in the egg yolks one at a time while mixing until fully incorporated.
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Sift in the flour. Use your hands to run the flour into the margarine. The mixture will look like crumbs at first.
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Keep mixing until the dough comes together.
- Split the dough in half. Wrap each piece of dough with clingwrap and place in the fridge to rest for at least an hour.
- When the dough has finished resting preheat your oven to 200°C and line a tray with baking paper.
- Sprinkle your work surface and rolling pin with flour to prevent sticking.
- Grab one of the balls of dough from out of the fridge. Roll the dough out gently (0.5 cm thick).
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Grab the cookie cutter and cut out as many flowers as you can.
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Place onto the tray lined with baking paper. Remember to leave a gap in between the cookies as they will spread during baking.
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Bake each tray for only five minutes, until they are only just starting to turn brown around the edges.
- Wait for a few minutes and then transfer the cookies to a wire rack to cool.
- Keep rolling out the dough, cutting and baking the shortbreads until you have used up all of the dough. Decorating
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Place the cream, sugar and vanilla into a large bowl.
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Whip until stiff peaks form.
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Spoon 2/3 of the mixture into a piping bag fitted with the small star tip.
- Spoon the remaining cream into a piping bag fitted with the large star tip. Assembly
- Grab three cookies and the piping bag with the small star tip.
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Pipe several dots over the surface of two of the cookies. Making sure to leave a light gap around the edge.
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Place some of the diced strawberries on top of the cream.
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Stack these two cookies together.
- Grab the third cookie and give it a generous dusting of icing sugar. Place it on top of the stack.
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Grab the cream with the large star tip. Pipe a generous dot into the middle of the icing sugar cookie. Place a strawberry on top of the cream.
- Gently move the shortbread stack to a baking tray and place in the fridge whilst you assemble the other ones so the cream doesn't melt.
- Keep assembling as many stacks as you want.
- Congratulations you have just made a delicious strawberry and cream shortbread stacks.
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Serve, devour and enjoy.
