Lemon, white chocolate & strawberry shortbread

Lemon, white chocolate & strawberry shortbread with Yellowtail.

This recipe makes 16 delicious shortbread that you can eat while warm straight from the oven, or flex your creative skills with a little biscuit decorating! These shortbreads pair so nicely with the [yellow tail] Bubbles Rosé Sparkling Wine and are perfect with Valentine’s Day just around the corner. Treat yourself, or your loved ones, with these impressive but easy-to-make biscuits!

Ingredients:
165g butter, room temp
1 cup icing sugar
2 ½ cups flour
15g Freeze dried strawberry, chopped
2 tbsp lemon juice
4-5 tbsp whole milk

Topping (optional):
120g White chocolate bar
50ml cream
2-3 tbsp freeze dried strawberry, chopped
1 tsp red food colouring

Mix your butter, icing sugar & lemon juice together until well combined. Add in your freeze dried strawberry and mix more. Gently add in the flour until crumbly, and milk to loosen and add moisture to the mixture so it can form a ball. Roll the ball out until about 1cm thick and grab your biscuit cutter (I’m using heart shaped). Line a couple of baking trays with parchment paper and place your cut biscuits onto the trays with about 2cm space between each biscuit. Refrigerate for a minimum of 20 minutes - this helps ensure they keep their shape when baking. Once chilled, preheat your oven to 170c fan and bake the biscuits for 10-12 minutes, just before they start to become golden. Take them out & leave to cool on their trays before transferring them to a wire cooling rack. If decorating, pop your white chocolate in an oven proof ceramic dish & into the now switched off oven to melt gently. Once almost melted, remove and stir your cream & food colouring in until mixture is smooth. Drizzle across or dip your biscuits into the white chocolate mix and sprinkle some freeze dried strawberry on top! Leave to cool or enjoy straight-away!

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