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Shortbread with strawberries

Lightly sweet, delicately flavoured and beautifully buttery!



  • 40 g rolled oats
  • 90 g plain flour
  • 15 g cornflour
  • 40 g icing sugar
  • 1/4 teaspoon salt
  • 100 g unsalted butter cold (coconut fat for vegan)


  • 200 ml double cream optional
  • 20 strawberries


  • 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.