Summer berry shortbread

Prep time - 5 Minutes
Cook time - 40 Minutes
Serves - 4
Difficulty - Easy


250g unsalted Welsh butter at room temperature
110g golden caster sugar
360g plain flour


Heat the oven to 190C/375F/Gas 5.

Beat the butter and the sugar together until smooth.

Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste is 1cm/½in thick.

Cut into rounds, wedges or fingers and place onto a baking tray. Sprinkle with icing sugar and chill in the fridge for 20 minutes.

Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack.

Serve with Chantilly Cream: 300ml double cream, 1 teaspoon of vanilla extract, and a dessertspoon of icing sugar. Whisk together to form soft peaks.

Finish with a mix of summer berries.

YUM! YUM! Extras

To make your shortbread extra special, try adding any of the following to your mix:

1 teaspoon of lavender flowers
1 teaspoon of vanilla salt
1 dessertspoon of lemon or orange zest
1 level teaspoon cinnamon
100g chopped chocolate