Shortbread

I topped these shortbread biscuits with rhubarb compote (cook rhubarb in a covered saucepan with 2 spoons of sugar and 2 spoons of water on high for 5 minutes, stir and then turn off the heat and leave for another 5 minutes) and some strawberries – the first of the season.

INGREDIENTS

• 150g plain flour, plus extra for dusting
• 100g butter from the fridge, cut into cubes
• 50g caster sugar

METHOD

1. Heat the oven to 170ºC.
2. Put all the ingredients into the Magimix and blitz until it resembles fine breadcrumbs.
3. Press together to form a ball.
4. Roll out on a floured surface to 1/2cm.
5. Use a pastry cutter to cut into circles.
6. Chill in the freezer for 20 minutes.
7. Put the rounds onto a baking tray and cook in the oven for 15-20 minutes or until golden.