recipes
pineapple & raspberry shortbread
Serves 4
ingredients
for the shortbread
150g (5oz) unsalted butter, softened
100g (3½oz) caster sugar
2 egg yolks
250g (9oz) plain flour
1 medium pineapple, prepared with our Pineapple Corer/Slicer
1 punnet raspberries, washed and picked over
icing sugar for dusting
fresh mint leaves to garnish
for the raspberry sauce
500g (1lb 2 oz) frozen raspberries
250g (9oz) caster sugar
juice of ½ small lemon
splash of water
method
Pre-heat the oven to 200°C/ 400°F/ gas mark 7.
Mix together the butter and sugar. Add the yolks, then rub in the flour until a smooth paste is obtained.
Roll into a 5cm thick 'sausage' and wrap in cling film. Allow to chill for at least 2 hours before using.
Cut into ½cm thick rounds and bake for about 6-7 minutes.
Place all the ingredients for the sauce into a thick bottomed pan. Bring to a simmer, then blend and sieve.
to serve
Cut the pineapple into suitable slices.
On individual plates, place a shortbread biscuit as a base, a slice of pineapple, a few raspberries and a little raspberry sauce, then top with another biscuit.
Dust with icing sugar. Serve with extra sauce and decorate with fresh mint.
Steven's tips
There is no need to roll this pastry out and the biscuits can be made 2 or 3 days ahead and kept in an airtight container.