Shortbread recipe
Bake these classic shortbread biscuits to wow a crowd. You only need four ingredients, but you can mix it up with lemon or orange zest, or try adding chopped pistachios
Rosé strawberry syllabub
- Preparation and cooking time
- Prep:
- Plus macerating
- Easy
- Serves 4
Skip to ingredients
- 400g strawberrieshulled
- 4 tbsp caster sugar
- 4 tbsp rosé wine
- 170ml tub double cream
- 4 strawberryleaves, to decorate
Nutrition: per serving
- kcal307
- fat23g
- saturates13g
- carbs23g
- sugars23g
- fibre1g
- protein2g
- salt0.04glow
Method
step 1
Halve the strawberries and put them in a bowl with the sugar and wine. Mix well, then set aside at room temperature for about 40 mins – this will make the strawberries really juicy.
step 2
Use a slotted spoon to put the fruit into 4 large wine glasses, then pour the cream into the juices left in the bowl.
step 3
Whip the cream and juice until it holds its shape, then spoon on top of the fruit. Decorate with a strawberry leaf if you like. Don’t make these too far ahead as chilling spoils the flavour. Keep in a cool place for up to 1 hr until ready to serve.
