![Layers of lusciousness](https://cdn.magzter.com/1583505918/1715066585/articles/8c3afeG_i1715075278904/LAYERS-OF-LUSCIOUSNESS.jpg)
Wimbledon lasagne
SERVES 4
Ingredients
For the shortbread
165g butter, softened
80g caster sugar, plus extra for finishing
250g plain flour, plus extra for dusting
1 tsp vanilla extract
For the Pimm’s cream
300ml double cream
25g caster sugar
50ml Pimm’s (or orange juice for an alcohol-free version)
To serve
300g strawberries, hulled and halved
Handful of fresh mint leaves finely shredded, plus a sprig to decorate
1 tbsp icing sugar
1. In a large mixing bowl, beat together the butter and caster sugar. Stir in the flour until well combined. Add the vanilla extract, then lightly knead the dough and gather it into one firm ball.
2. Lightly flour a piece of parchment paper. Place the dough on the parchment paper and roll it out into a rectangle measuring approx. 27 x 20cm and 1.5cm thick. Lightly score two lines across the dough, dividing it into three smaller 9 x 20cm rectangles (this makes it easier to cut to size once it’s baked). Prick the dough all over with a fork. Lift the parchment paper and transfer the dough to a baking sheet. Chill in the fridge for 20 minutes.
3. Preheat oven to 200°C/180°C fan/gas mark 6. Bake the dough in the oven for 12–15 minutes, until golden brown.
4. Remove from the oven. Immediately divide the shortbread into those three smaller rectangles, cutting along the scored lines. Sprinkle with caster sugar and transfer to a rack to cool.
This story is from the May 13, 2024 edition of OK! UK.
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This story is from the May 13, 2024 edition of OK! UK.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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