Recipe for Strawberry and Champagne Shortbread with Carrs Flour

Strawberry & Champagne Shortbread


25 mins prep


Bake 25 Mins

INGREDIENTS

FOR THE BISCUITS

225g Unsalted Butter (extra for greasing tray)

2 tbsp Strawberry Jam

100g Caster Sugar

285g Carr's Plain Flour (extra for dusting)

½ tsp Salt

FOR THE ICING

200g Icing Sugar

2 tbsp Champagne

¾ tbsp Strawberry Jam

Cold Water

Makes approx. 20 biscuits

Carr’s Plain Flour

METHOD

Preheat the oven to 170˚C (Fan 150˚C, Gas Mark 3)

Cream together the butter, sugar, salt and jam in a large bowl until light and fluffy.

Add the flour a little at a time, until mixed in.

Be careful not to over work the ingredients.

Once the dough has formed, wrap in cling film and place in fridge for 2 hours or until cool.

Sprinkle some flour onto your work surface and knead lightly until you have a loose dough.

Roll out the dough until it’s roughly 0.5 cm thick.

Cut out using a cutter and place onto a lightly greased baking tray and bake for 25 minutes (until pale brown and crisp).

Allow to cool on a wire rack.

Meanwhile stir together the icing sugar, champagne and jam in a small bowl and mix until a stiff paste has formed. Add more champagne or water to loosen if needed. Dip each biscuit until half covered.

Place back onto a wire rack until dry, then enjoy with the rest of the champagne!

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