Strawberry Shelly Shortcake

I'm not usually one for biscuits; especially bought ones but I love making them and there are of course exceptions to anyone's rule. Shortcake/Shortbread - hay schmay - they're almost identical and much more lovely if you bake them yourself. This recipe doesn't have that condensed sickliness or compacted, pavement slab hardness that I associate with British shortbread. These little sweethearts have a light, crumbly, melt in the mouth texture that is just gorgeous. As it's nearly Valentines I've pushed the boat out and used a heart-shaped cutter (jazz hands) and although 'tis not the season for strawberries, what would Valentines be without them? I'm convinced that if you serve this up for your loved one on Valentines Day, his or her heart will melt...just a little bit. Amore! Amore!

INGREDIENTS:

Shortcake

240g salted butter (room temp)

110g sugar (more for dusting if required)

250g plain flour

30g rice flour

20g corn flour

Macerated Strawberries

500g strawberries (washed, de-hulled & cut in to 1cm sq)

50ml balsamic vinegar

25g icing sugar

Fresh basil (a few finely shredded leaves)

Pink peppercorns (milled)

Double or clotted cream for serving

METHOD:

Shortcake

Turn the oven on to 140 degrees and line a shallow baking tray with baking parchment.

Beat the sugar and butter until light, pale and fluffy. Add the flour in three stages and incorporate to a damp, sandy, semi-ball. Wrap the mixture in cling and set aside at room temperature for half an hour. Lightly dust your work surface with flour, form your mixture in to a roundish shape and roll out to approximately 1cm thickness. Using whatever pastry cutter you have, cut out your shapes and place on the baking parchment. Bake for 30 to 35 minutes or until pale gold and light. Sprinkle with sugar whilst still warm. I prefer not to do this.

Macerated Strawberries

Mix the shredded basil and chopped strawberries together, lay the mixture onto a plate and drizzle the vinegar over the top. Make sure all the pieces are coated by rolling them around a little bit. Then, dust over the icing sugar and freshly milled pink pepper. Leave for an hour to do their stuff.

ASSEMBLY:

Once your shortcake is cool enough you can start to assemble them along with the strawberries into something worthy of dessert status. Strain the juice from the strawberries and place them on top of the shortcake. If you can make a quenelle of cream to sit on top, go for it. Otherwise, just dollop and go.

TIPS:

*Don't panic if you don't have any pink peppercorns. Black or rainbow work just as well.

*You can make the shortbread a day or two in advance so long as it's kept totally airtight.

*Omit the basil from the maceration of the strawberries if you just can't deal.

Adapted from a recipe by John Campbell