Find your recipes and restaurants here

Summer berries and hazelnut shortcake

Ingredients 9
Servings 6


  • 250
    cake flour
  • 80
    hazelnuts, coarsely ground
  • 80
    butter, cut into tiny chunks
  • 90
    castor sugar, plus a bit extra
  • 1
    large egg, separated
  • 250
    thick cream
  • 2
    vanilla essence
  • 225
    frozen mixed summer berries
  • 15
    lemon juice


Preheat oven to 200 ºC. Grease a baking sheet. Put flour and hazelnuts into a mixing bowl. Rub in butter until mixture resembles breadcrumbs. Add the sugar and stir. Add the egg yolk and knead slowly until the mixture combines to form a soft, pliable dough. Turn dough out onto the baking sheet. Press an 18 cm diameter circle out of the dough. Crimp the edges if you wish. Prick all over with a fork and place the pastry in the fridge for 10 minutes. Beat the egg white with a fork and brush a little of it over the pastry. Sprinkle over a little extra castor sugar. Bake pastry in oven for 15 minutes until pale gold in colour. Remove from oven and lift the circle carefully onto a cooling rack. Whip the cream with the vanilla essence to soft peaks. Drain summer berries and use a little to make purée (push berries and lemon juice through a sieve to form a thick slush). To assemble, place hazelnut pastry on a large plate. Pile the cream in soft waves on pastry, top with berries, drizzle raspberry purée over and serve immediately.

Read more on: bake  |  fruit


Simple chicken curry

2019-11-12 14:31 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.