Orange shortbread with sauce melba and strawberries

Orange shortbread with strawberriesCombining the raspberry sauce and fresh fruit with the shortbread makes for a delectable summer treat.

Thanks to the Cookery Workshop for another great summer recipe.

Serves 8

  • 175g chilled butter, cut into cubes
  • 175g plain flour
  • 50g semolina or ground rice
  • Finely grated zest of 2 small oranges
  • 50g caster sugar
  • 500g raspberries
  • 50g caster sugar
  • 2 tbsp water
  • 500g freshly picked strawberries
  • Crème fraiche
  1. Preheat oven to 160 C.
  2. Grease a 23cm loose-bottomed tin with butter and set aside.
  3. Put the flour, semolina and orange zest in a bowl and add the butter.
  4. Rub together until it resembles fine breadcrumbs.
  5. Add the sugar and mix together until it forms a ball.
  6. Roll out to fit the tin, pressing the mixture out to edges.
  7. Score 8 wedges with a sharp knife and prick all over with fork. Bake for 30 minutes.
  8. Meanwhile, make the sauce: place the raspberries, sugar and water in a pan, bring to the boil and simmer for 15 minutes.
  9. Pass the sauce through a fine sieve and allow cool.
  10. Remove the shortbread from the tin by pushing up the base.
  11. Cut the shortbread into 8 pieces along the scores and leave to cool on a rack. Sprinkle with caster sugar.
  12. Serve the shortbread with freshly picked strawberries, sauce melba and crème fraiche.

Thanks to Jan and Jerry Roberts for cooking and photography.

Tags: , , ,

Social strawberry

Follow what's happening on the farm as it happens.

Comments are closed.