Red Berry Heart Stacks
ready in 1 hr 20 min.
- 2.333 cups all-purpose flour
- ½ cup superfine caster sugar
- 1 cup unsalted butter
- caster sugar
- 2 ⅔ cups sliced Strawberries
- 1 cup cream (48% fat)
Preheat the oven to 150°C (130° fan) 300°F gas 2. Line a large baking tray with non-stick baking paper.
Sift the flour into a mixing bowl. Stir in the sugar. Knead in the butter and mix to a soft dough with your hands.
Roll out the dough on a lightly floured surface about 2.5 cm|1"thick. Cut out 10-12 hearts with a heart-shaped cutter or card template and place on the baking tray. Chill for 20 minutes.
Bake for 25-35 minutes, until cooked but still pale. Sprinkle with caster sugar while still warm. Cool on the baking tray for 10 minutes, then carefully remove and place on a wire rack to cool completely.
Place a few strawberries on half the heart biscuits and pour over a little cream. Place the remaining heart biscuits on top and sprinkle with lemon zest and grated chocolate.