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Shortbread & Strawberries with White Chocolate Dip


With Helen Jackson

Time: 45 mins
Serves: 4
Cost: $9.00

Ingredients:

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

Method:

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.


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