BERRY lovely

These fruity bakes are perfect for a gathering to celebrate the coronation - or just to treat yourself!

- ROSE FOOKS

Strawberry shortbreads

Always popular, this simple combination of flavours are made for each other.

PER TARTLET 400 cals, 29g fat, 18g sat fat, 31g carbs

1 Whizz the shortbread ingredients in the food processor until the mixture comes together. Divide it into 10 even-sized balls. Place one into each tartlet tin. Use your fingers to press out the dough to the base and slightly up the sides. Prick each with a fork and chill them for 30 mins.

2 Heat the oven to 140C Fan/Gas 3. Bake for 25-30 mins until pale golden brown. Leave to cool in the tins for a few mins, then transfer to a wire rack to cool.

3 For the filling, whip the cream and sugar until soft peaks form. Stir through the creme fraiche.

4 To serve, lay the shortbread base down, spoon over the cream and top with strawberries. Dust with icing sugar.

COOK'S TIP

If you don't have tartlet tins, cut the shortbread with a fluted cutter. Chill for at least 30 mins and bake.