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175 g/6 oz plain (all-purpose) flour
100 g/4 oz unsalted (sweet) butter, diced, plus extra for greasing
50 g/2 cup caster (superfine) sugar
Grated rind and juice of 1 orange
100 g/4 oz strawberries
150 ml double (heavy) cream
Icing (confectioners) sugar, for dusting |
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Method:
Make a heart-shaped template out of card
or greaseproof (waxed) paper, about 10 cm/4 in long. Sift the flour
into a bowl. Add the butter and rub in with the fingertips until the
mixture resembles coarse breadcrumbs. Stir in the sugar and orange
rind and knead to form a firm dough. Roll out on a lightly floured
surface and cut out 12 heart shapes, using the template as a guide.
Re-roll the trimmings to make the last ones. Place on two greased
baking (cookie) sheets. Cut a heart-shaped hole, about 5 cm/2 in long,
out of six of the hearts, using a sharp pointed knife. Bake in a
preheated oven at 160°C/ 325°F/gas mark 3 for about 20 minutes until a
pale golden brown. Leave to cool, then transfer to a wire rack until
completely cold.
Slice two or three of the strawberries and mash the remainder. Whip
the cream and orange juice until stiff and lightly fold in the mashed
strawberries. Place the uncut hearts on six serving plates. Top with
the strawberry cream, then the cut heart shapes. Dust with sifted
icing sugar and decorate with the sliced strawberries.
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