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    Strawberry & camomile shortcakes

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    Strawberry & camomile shortcakes

    These delicately flavoured shortcakes have a complex, subtle spiciness from the infused camomile and are a match made in heaven for sweet British strawberries.

    • Preparation time: 20 mins
    • Cooking time: 20 mins
    • Total time: 40 mins + chilling, resting and cooling

    Makes: 6

    Ingredients

    400g pack Waitrose British Strawberries, hulled and halved, or quartered if large 

    2-3 tbsp caster sugar, to taste

    Finely grated zest of 1 lemon

     

    For the shortcakes

    300ml pot essential Waitrose Double Cream

    2 camomile teabags

    90g unsalted butter, cubed 

    2 tbsp whole milk

    250g plain flour, plus extra for dusting 

    2 tsp baking powder

    50g caster sugar, plus 1 tbsp 

    1/2 tsp vanilla bean paste or extract

    Method

    1. Preheat the oven to 200°C, gas mark 6. Mix the strawberries, caster sugar and lemon zest in a small bowl and set aside to soften a little. 

    2. Warm 125ml cream in a small pan with the teabags until simmering. Remove from the heat, add the butter and infuse for 5 minutes. Squeeze the teabags and discard. Rewarm the pan to melt the butter, if needed, then stir in the milk. In a large bowl, sift the flour and baking powder, then mix in the infused cream with 50g caster sugar and a pinch of salt, bringing together to make a rough dough. 

    3. On a lightly floured surface, roll out the dough to a 2cm thickness. Cut out six biscuits with a 6cm round cutter, rerolling the dough as needed. Place on a lined baking tray and chill for 15 minutes. 

    4. Brush the tops with a little cream and bake for 12-15 minutes, until light golden. Place on a wire rack to cool, then carefully split in half horizontally. Whip the remaining cream with 1 tbsp sugar and vanilla to soft peaks. Spoon onto half the shortcakes, add the strawberries, then balance the remaining shortcakes on top.

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    Cook’s tip

    The shortcakes can be frozen for up to 1 month. Thaw thoroughly before filling and serving.

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