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.
