© David Loftus
summer fruit fool with home-made shortbread
In a bowl, cream the butter and sugar together until pale, light and fluffy. Crush the sweets until you have fine bits. Add the bits, flour and cornflour to the bowl. Mix very lightly, first with a wooden spoon, then with your hands, to make a smooth dough. Place on a floured surface, roll into a long sausage and chill in the fridge for half an hour.
Preheat the oven to 150ēC/300ēF/gas 2. Slice the chilled dough into 1cm discs. Lay them on a greased baking sheet with a little space between them, then bake for 25 minutes until lightly golden. Remove and leave to cool.
Halve and stone the apricots, then whizz them with the raspberries and strawberries in a food processor. Whip up the cream with the icing sugar until you have soft peaks.
Place a tablespoon of cream into each of 4 glasses, smooth over some fruit and repeat until the glass is full. Sprinkle over some crumbled shortbread and serve with a couple more shortbread biscuits on the side.
Tip: Use shop-bought organic shortbread for a super-speedy dessert
for the shortbread:
125g organic unsalted butter, at room temperature, plus extra for greasing
60g organic or Fairtrade caster sugar
3 boiled butter sweets
125g plain organic flour, sifted
for the fool:
a small handful of British raspberries
a small handful of British strawberries
1 x 284ml pot of organic double cream
3 tablespoons icing sugar