Now the last time I made shortbread I baked my Chocolate, Orange & Caraway Shortbread. They were so moreish and disappeared pretty fast. I found that they had a biscuit/cookie texture, which actually worked out extremely well.
However today I want to try a different method (creaming the butter and sugar together and then adding the flour – rather than rubbing the butter into the flour and sugar). I also want these to be a little more dense and creamy, thus I’m adding more butter and sugar this time, as well as some cornflour to thicken up the dough.
Of course we all know it’s the strawberry season (if you have somehow managed to miss this, check out my yummy Strawberry n’ Cream Muffins – they are insane!), and so I must include some delicious fresh strawberries. Dried fruit would definitely be easier to work with in this sort of recipe, however I like a challenge and love the pinky streaks the fruit creates in these shortbreads (I’m one of those weirdos who likes imperfection)
Just a word of warning: because fresh fruit has a lot of moisture, you may need to add a little more flour to this dough when ‘knocking up’ and rolling, but don’t be afraid of a moist dough, it just means your hands will get extra messy and sticky, but your shortbread will be extra creamy and juicy when you hit a strawberry crunch!
As we all know my recipe cannot go without a little chocolate; today I’m in the mood for a creamy white chocolate chip, to complement the texture and flavour we’re going for today.
After walking round my garden and picking some fresh lavender I had a little thought of using lavender flavouring in my next batch. I really really like crisp and light flowery tastes in biscuits.
These are a big hit and are great for nibbling on a warm sunny day with a cup of Yorkshire tea (what else?!)
Strawberry & White Chocolate Shortbread (makes around 40)
200g unsalted butter, softened
100g caster sugar, plus extra for dusting
200g plain flour, plus extra for dusting
Pinch of salt
75g white chocolate chips
75g finely chopped strawberries (dried fruit would work best however I used fresh – just prepare for the colour to run a little)
- Lightly grease and line your baking trays
- Cream together the butter and sugar together until light and fluffy
- Sift the flour and cornflour into the bowl and then add the salt. Mix together until smooth and combined
- Add the strawberries and chocolate then gently fold
- Tip onto a lightly floured surface and knead to form a soft dough
- Roll out between 2 pieces of baking parchment to around 1cm thick. Prick the dough and cut into whatever shapes you desire
- Place the shortbreads onto your trays and chill for around 45-60 minutes.
- Preheat your oven to 170 degrees and bake shortbreads for around 15-20 minutes, until just golden brown. Leave on the trays for a few minutes to cool and then place on wire rack to cool completely.
- Dust with sugar and hey presto you’re in! These keep for around 5 days…. Enjoy!