The English have a special fondness for both berries and shortbreads, and it’s not hard to understand why. The combination of crispy, butter-filled shortbreads and sweet, juicy berries creates an unparalleled taste experience that’s hard to resist.

These delicate cakes are perfect for afternoon tea or for a cozy gathering with friends and family. They are easy to make and require only a few ingredients.

Here is the recipe for the little treats that quickly disappear from the tea table.

10 -12 pcs

250 g flour

2 tablespoons baking powder

75 g soft butter

50 g sugar

1 beaten egg

2.5 tbsp milk

Stuffing

3 dl whipping cream

0.5 dl elderflower juice (undiluted)

250 g fresh strawberries

Approach

Mix the flour and baking powder and sift it together.

Add butter in small pieces, after which the dough is thoroughly kneaded either on a stand mixer or by hand.

Add sugar and alternately stir eggs and milk into the dough. Then knead until the dough is nice and even.

Roll out the dough on a floured table and cut out the cakes with a glass about 6-7 cm in diameter.

Place the cookies on a piece of baking paper and brush them with butter. Bake them at 200 degrees for 10-15 minutes. Let them cool on a baking rack.

Whip the cream together with the elderflower juice. Cut the cakes in half and place whipped cream and strawberries between the top and bottom.