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Category   Desserts - Breads
Sub Category   None


125g softened butter 75g caster sugar 2 egg yolks 250g plain flour some water ( IF NEEDED) filling 300ml double cream (Elmlea) 1tsp vanilla 50g icing sugar sifted (plus extra for dredging) 225g strawberries
Cream butter and sugar till they are light and fluffy, beat in the egg yolks. Sift the flour and fold into the mixture until it forms a ball of dough. Add some cold water if needed. No not overwork dough Roll out and cut two round shapes ... i used a side plate. Gently place onto a baking sheet and chill in fridge for 30mins Preheat oven to 160deg C and bake the shortcakes for 30mins or until pale golden brown. Allow to cool for a few minutes before carefully transferring them onto a wire rack. Whip cream with icing sugar and vanilla untill soft peaks form. Spread on one of the shortbread circles, place the strawberries and sandwich the other biscuit on toip. Dredge thickly with icing sugar.

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