These biscuits are amongst the most scrumptious of them all. Here we are using a the ‘stock recipe’ as there are lost of flavours in the topping. You can add extra flavour by adding 1 tablespoon of both lemon and thyme, 1 tablespoon of lavender, handful of chocolate chips or dried fruit.

Makes 8

Shortbread

  • 125g butter
  • 50g caster sugar
  • 175g flour

For the cream

  • 200g mascarpone
  • Zest and juice from 1 lime
  • 50ml double cream
  • Kiwi slices to decorate

Method

Combine all ingredients in a mixer and pulse until combined
Rest in the fridge for at least 30 minutes
Roll into 1 pound coin thickness and cut into desired shapes
Bake on 180C for 10 minutes or until golden brown
For the topping:
Combine the mascarpone with the lime
Start adding the cream, a little at a time and beat together
You want a thick but smooth cream that hold it’s shape once piped
Once the shortbread is cooled, pipe the cream on top followed by the kiwi slices

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