Hazelnut Shortbread with BC Strawberries
I love the fragrance that wafts around a freshly picked bowl of local strawberries. It marks the excitement of our upcoming berry harvests. Strawberries are the first fruit testament to summer. Their sweet cousins are on the way. We all must support, and consume these luscious morsels and relish the taste of what a real, honest home grown strawberry should taste like.
Hazelnut Shortbread (makes 24 cookies)
8 ounces unsalted butter
½ cup berry sugar
2 cups unbleached all purpose flour
¼ cup rice flour
1/3 cup toasted ground hazelnuts
1 teaspoon pure vanilla extract
Cream the butter and sugar together, mixing very well, about 2 minutes.
Add the 2 flours, hazelnuts and vanilla to the bowl and mix on low speed for about 3 minutes, or until the mixture is uniform.
Roll the dough out onto a lightly floured surface and cut ¼ inch circles from the dough.
Transfer to a silpat lined cookie sheet and chill for one hour.
Bake in a pre heated 300 degree oven for 30 – 35 minutes. The cookies should remain pale but firm. Cool.
Strawberry Sauce
2 heaping cups sliced fresh BC Strawberries
¼ cup berry sugar
2 Tablespoons Frangelico liquor (optional)
½ teaspoon fresh thyme leaves
Combine all the ingredients together and let sit for 1 hour to absorb flavours.
Whipped cream or crème fraiche for garnish
To Serve:
Lay a cookie on a small serving plate, spoon the strawberry mixture on top, place another cookie on top and garnish with the cream.
