The Northern Express Herald
Limoncello strawberries with lavender shortbread
30 min
Babiche Martens
Makes approximately 20
Ingredients
| 250 g | Butter |
| 1 cup | Icing sugar |
| 2 tsp | Dried lavender, (or the tips of 6 fresh) (Main) |
| 1 cup | Cornflour |
| 2 cups | Plain flour (Main) |
| 24 | Strawberries (Main) |
| 3 Tbsp | Limoncello |
| 1 to serve | Whipped cream |
Directions
- Preheat the oven to 150C.
- Cream the butter, icing sugar and lavender until very pale.
- Sift the cornflour and flour together then mix into the creamed mixture.
- Lightly flour the bench, then tip out the mixture and knead well.
- Roll out and either cut into squares with a knife or use shaped cutters.
- Place on a greased tray and bake for 30 minutes or until golden.
- Hull the strawberries and arrange in a bowl. Pour over the limoncello, gently stir and leave for 30 minutes.
- Serve with the shortbread and some softly whipped cream.