Strawberry Shortbread Print

Strawberry Shortbread

Makes 12

These delicately crumbly biscuits make a cute dessert to serve with coffee.

220g butter, cubed, room temperature
100g caster sugar
350g plain flour, sifted
1 tbsp milk, if necessary
100ml cream, whipped
10-15 strawberries, hulled and quartered
icing sugar, to dust

Preheat oven to 170ºC


  1. Using an electric mixer (or electric whisk), cream together the butter and sugar until pale and fluffy.  Add in the flour and continue mixing until it resembles fine breadcrumbs (this takes less than 1 minute).  Add a small amount of milk (if necessary to bind the dough). 
  2. Roll out the dough on a lightly floured work surface to 5mm thickness. 
  3. Cut out shapes with a cookie cutter and place them on baking sheet lined with parchment paper. 
  4. Bake in the oven for 15 mins or until pale golden.  Transfer to a wire rack to cool.  Once cool, sandwich two cookies together with whipped cream and strawberries.  Dust with icing sugar before serving.

These cookies can be stored in an airtight container for up to 5 days.

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