Strawberry Shortcake

Ingredients:

175g/6oz Odlums Cream plain Flour
50g/2oz Caster Sugar
125g/4oz Butter (at room temperature)

To Decorate

Strawberries
Whipped Cream
Icing Sugar

Method:

1. Preheat oven to 180°C/350°F/Gas4. Lightly grease a flat baking tray.
2. Put the flour and sugar into a bowl. Add the butter and rub into the dry ingredients, continue until mixture forms a dough.
3. Transfer to a lightly floured surface and gently knead. Next roll out to 1/4″ thickness. Cut into  3″ rounds or heart shapes; this will make about 12. Place on the prepared tin and bake for about 10 to 15 minutes until a pale brown colour. Keep an eye on them as they burn very easily!
4. Leave on tin for a few minutes, then transfer to a wire tray to cool completely. Once cold, store in an airtight tin.
5. To Serve: Spread a little cream on a biscuit then a few slices of strawberry and top with another biscuit. Finally, dust with some icing sugar.