Shortbread & Strawberries with White Chocolate Dip
With Helen Jackson
Time: 45 mins
1/2 cup packed brown sugar
250 g butter softened
3/4 cup cornflour
1 3/4 cups flour
1 Tbsp white sugar
100g white chocolate
1/2 cup cream
1/2 tsp cinnamon
1 punnet strawberries
Preheat oven to 160C.
Beat brown sugar and butter till pale and fluffy.
Sift flour and cornflour and add to butter mixture. Mix well.
Roll out dough to a 3mm thickness and cut in to stars. Sprinkle with sugar and prick with a fork. Bake for 20 minutes until crisp and lightly golden.
Meanwhile melt together white chocolate, cream and cinnamon. Allow to cool to room temperature.
Serve shortbread and strawberries on a platter with a bowl of dip
There will be extra shortbread left over for enjoying on another day. Uncooked shortbread can be wrapped in clingfilm and frozen.