400g mixed red berries (blackberries, raspberries, redcurrants)
40g Billington’s Golden Icing Sugar
150g Salted Butter, softened
90g Billington’s Golden Caster Sugar
finely grated peel of 1 lemon
A few drops of Nielsen-Massey Vanilla Extract
1 egg, lightly beaten
250g Plain Wholemeal Flour, sifted
125ml whipping cream
2 tsp Billington’s Golden Icing Sugar
4 drops of Nielsen-Massey Vanilla Extract
4 drops Cointreau
Kenwood Food Processor with dough tool
2x Pyrex Non-Stick Baking Tray
Refrigerate one Pyrex Non-Stick Baking Tray and keep one at room temperature
Shortbread dough: fit the dough tool into the Kenwood Food Processor. Place the butter and sugar in the bowl and cream until pale and light. Add the lemon peel, a few drops of Vanilla Extract, egg, flour and mix; the dough should be very sticky and soft.
Divide the dough in half. Place each half between the sheets of greaseproof paper, then roll out using quick, light strokes until the dough is approximately 2mm thick. Leave the dough between the two sheets of greaseproof paper and slide onto the refrigerated baking tray. Refrigerate for approximately 30 minutes.
Preheat the oven to 160°C
Slide the dough off the baking tray and onto the work surface. Remove the top sheet of greaseproof paper, cut the dough into rounds with an 8.5cm fluted cutter. Lift the rounds from the greaseproof paper, place onto the room temperature baking tray. Bake for 10 minutes or until golden brown. Leave to cool on the baking tray for a few minutes, transfer to wire rack.
Mascarpone cream: still using the dough tool, place all the ingredients in the Kenwood Food Processor bowl and beat until smooth and thick. Transfer into a piping bag fitted with a large star-shaped nozzle.
To serve: decorate the centre of the shortbread biscuits with mascarpone cream, arrange the berries around. Place another shortbread biscuit on top of the cream. Decorate with icing sugar and a sprig of mint.