Lightly sweet, delicately flavoured and beautifully buttery!
100gunsalted buttercold (coconut fat for vegan)
Preheat the oven to 230c. Powder oats in a blender. Add the flour, cornflour, sugar and salt and pulse to combine. Add the butter/coconut fat and mix on low speed until a dough forms. I used a high-powered blender and this worked perfectly - the dough came together in less than a minute.
Lightly flour a work surface and roll out just over 1cm thick. Cut out shapes with a biscuit cutter (I used one about 6cm wide). Transfer to a baking tray - it does not need to be either greased or non-stick.
Bake for 5 minutes, then turn the oven down to 120c. Bake for a further 10-15 minutes longer, until the edges turn lightly golden. Turn off the oven, prop open the oven door a little with a wooden spoon and leave the shortbread to dry until it is pale golden in the centre (about an hour). Cool on a wire rack.
Whip the double cream to stiff peaks and dollop a good tablespoon in the middle of each shortbread. Slice the strawberries in half along their length and arrange in a circle around the cream.
To make this recipe vegan, substitute coconut fat for the butter. I have tried this before and it was very successful, with a delicate touch of coconut flavour.