Shortbread sable with raspberries Archive
A delicate and delicious strawberry and raspberry shortbread shortcake, made easier with ready-made custard.
Ingredients
- 45g/1¾oz icing sugar
- 90g/3¼oz plain flour
- 30g/1oz cornflour
- 1 tbsp ground almonds
- 125g/4½ oz butter, cut into cubes
- 1-2 tbsp icing sugar, for dusting
- 4 sprigs mint
- 250ml/9fl oz double cream
- 150ml/5fl oz fresh cold vanilla custard
- 75g/3oz strawberries, finely chopped
- 400g/14oz raspberries
- 1-2 tbsp icing sugar
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