Brazil Nut Shortbread Stack

Yummy shortbread stacked and sandwiched together with fresh cream and strawberries. The nuts in the shortbread provide a nice depth of flavour. Divine!

Serves 4

You Will Need:

Shortbread

50 g Brazil nuts

50 g brown sugar

120 g cornflour

75 g butter, softened

2 egg yolks

Filling

1 tsp orange zest

250 g thick cream

250 g strawberries, sliced

4 tbsp strawberry jam

extra orange zest

icing sugar

Method:

Grind nuts and sugar until fine using food processor.

Add sifted flour and butter, blending until mixture resembles fine bread crumbs.

Add the egg yolks and combine until it just forms a soft dough.

Roll mixture into a ball, wrap in plastic wrap and refridgerate for 20 mins.

Heat oven to 180 c

Lightly flour your beanchtop and roll shortbread mixture to approc 1/2 cm thinkness.

Using cookie cutter, cut 8 rounds. you can re-roll the dough if neccessary.

Bake for 12 mins or until lightly golden. set aside to cool on wire rack while you prepare the filling.

Filling: fold the zest into the cream

Place small amount of cream on one biscuit, top with a few strawberries. Place another buiscuit on top of that and more cream and strawberries.

Repeat with remaining biscuits. Place on serving plates.

Heat jam on a low heat in a small saucepan. Drizzle over each stack and decorate with the remaing orange zest. Dust with icing sugar.

Enjoy!