Fozen Shortbreads

Frozen Shortbreads

Makes 6 frozen yoghurt shortbread sandwiches
Preparation time 30 minutes
Cooking time 10 to 12 minutes
Refrigeration time 1 hour + 20 minutes
Cooling time 15 minutes

12 large shortbread biscuits
250 g (9 oz/1⅔ cups) PLAIN (ALL-PURPOSE) FLOUR
1 TEASPOON BAKING POWDER
TEASPOON SALT
1 VANILLA BEAN, SEEDS SCRAPED
180 g (6 oz) UNSALTED BUTTER
165 g (5¾ oz/¾ cup) SUGAR
4 SMALL EGG YOLKS

filling
400 g (14 oz) NATURAL FROZEN YOGHURT
6 LARGE STRAWBERRIES

Equipment
12 x 8 cm (3¼ inch) PASTRY RINGS

Shortbread Biscuits
Work the flour, baking powder, salt, vanilla seeds and butter, cut into small pieces, together with your hands until you have a coarse sandy texture. Add the sugar and rub it through. Make a well in the dough, put the egg yolks in it, cover them with dough mixture and crush them with the palm of your hand. Cover with mixture again and repeat until the egg yolks are completely incorporated (take care not to overwork the dough). Lightly flatten the ball of dough, cover with plastic wrap and set aside for 1 hour in the refrigerator.
Preheat the oven to 170°C (325°F/Gas 3). Flour your work surface and rolling pin and roll out the dough to a thickness of 1 cm (½ inch). Cut 12 circles using the pastry rings and place each biscuit, still inside its ring, on a baking tray lined with baking paper. Refrigerate for 20 minutes to firm the dough. Bake in the oven for 10–12 minutes. When the biscuits are baked and nicely browned, let them cool for 15 minutes before removing the rings.

Assembly
Wash the strawberries, hull them and cut them into rounds. Spread six shortbreads with a large scoop of frozen yoghurt, then top with the sliced strawberries. Place a thin layer of frozen yoghurt on top, cover with a second shortbread and press down to spread the frozen yoghurt over the whole surface. Smooth the sides of the sandwiches with a knife to trim any overflow.

Marcel’s tips: what variations can I make to this recipe?
You can replace the strawberries with kiwi fruit, mango, pineapple or cherries, depending on the season ... You can also use flavoured frozen yoghurt, or any
other sorbet or ice cream (salted butter caramel, chocolate, berry ...).

Frozen Shortbreads

Makes 6 frozen yoghurt shortbread sandwiches
Preparation time 30 minutes
Cooking time 10 to 12 minutes
Refrigeration time 1 hour + 20 minutes
Cooling time 15 minutes

12 large shortbread biscuits
250 g (9 oz/1⅔ cups) PLAIN (ALL-PURPOSE) FLOUR
1 TEASPOON BAKING POWDER
TEASPOON SALT
1 VANILLA BEAN, SEEDS SCRAPED
180 g (6 oz) UNSALTED BUTTER
165 g (5¾ oz/¾ cup) SUGAR
4 SMALL EGG YOLKS

filling
400 g (14 oz) NATURAL FROZEN YOGHURT
6 LARGE STRAWBERRIES

Equipment
12 x 8 cm (3¼ inch) PASTRY RINGS

Shortbread Biscuits
Work the flour, baking powder, salt, vanilla seeds and butter, cut into small pieces, together with your hands until you have a coarse sandy texture. Add the sugar and rub it through. Make a well in the dough, put the egg yolks in it, cover them with dough mixture and crush them with the palm of your hand. Cover with mixture again and repeat until the egg yolks are completely incorporated (take care not to overwork the dough). Lightly flatten the ball of dough, cover with plastic wrap and set aside for 1 hour in the refrigerator.
Preheat the oven to 170°C (325°F/Gas 3). Flour your work surface and rolling pin and roll out the dough to a thickness of 1 cm (½ inch). Cut 12 circles using the pastry rings and place each biscuit, still inside its ring, on a baking tray lined with baking paper. Refrigerate for 20 minutes to firm the dough. Bake in the oven for 10–12 minutes. When the biscuits are baked and nicely browned, let them cool for 15 minutes before removing the rings.

Assembly
Wash the strawberries, hull them and cut them into rounds. Spread six shortbreads with a large scoop of frozen yoghurt, then top with the sliced strawberries. Place a thin layer of frozen yoghurt on top, cover with a second shortbread and press down to spread the frozen yoghurt over the whole surface. Smooth the sides of the sandwiches with a knife to trim any overflow.

Marcel’s tips: what variations can I make to this recipe?
You can replace the strawberries with kiwi fruit, mango, pineapple or cherries, depending on the season … You can also use flavoured frozen yoghurt, or any
other sorbet or ice cream (salted butter caramel, chocolate, berry …).

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