Summer Berry Shortbread

Preheat the oven to 180°C (160°C fan, 350°F, gas mark 4). Line a baking tray with baking paper.

In a bowl add the butter, sifted flour and work the mixture with your finger tips to form crumbs. Make a well and add sifted icing sugar, the egg yolks and the vanilla extract. Mix the ingredients together until combined and forms into dough. Wrap in cling film and leave to rest in the fridge for at least 30 minutes.

After the dough has chilled, remove from the fridge and knead for 5 minutes. Roll the dough out to 5mm thickness and using a circular cutter, stamp out the biscuit shapes. Place on the lined baking tray and chill again in the fridge for 30 minutes.

Bake the biscuits in the preheat oven for 10-12 minutes then transfer to a wire cooling rack.

For the coulis, put the raspberries and half of the strawberries into a food processor and add the icing sugar and the juice of the lemon. Process until pureed. Pass it through a sieve into a bowl.

Whip the double cream then on a serving plate place a shortbread, whipped cream and sliced strawberries. Top with another shortbread and repeat with strawberries and cream, finally finishing with a shortbread on the top. Dust with icing sugar, spoon some coulis around the shortbread stack and garnish with more fresh strawberries