Summer fruit fool with homemade shortbread

summer fruit fool with homemade shortbread

Serves 4

  • For the shortbread

  • 125 g organic unsalted butter, at room temperature, plus extra for greasing

  • 60 g organic or Fairtrade caster sugar

  • 3 boiled butter sweets

  • 125 g plain organic flour, siffted

  • 60 g cornflour

  • For the fool

  • 2 apricots

  • 1 small handful British raspberries

  • 1 small handful British strawberries

  • 284 ml organic double cream

  • 3 tablespoons icing sugar

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 150ºC/300ºF/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 whiz 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

Nutritional Information

Summer fruit fool with homemade shortbread

With apricots and berries

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Great for parties, you can easily put this indulgent little dessert recipe together in advance
Serves 4
45m (plus chilling time)
Super easy
Print this recipe
Method



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 150ºC/300ºF/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 whiz 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

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 839
    42%
  • Carbs 67.6g
    26%
  • Sugar 33.3g 37%
  • Fat 60.3g 86%
  • Saturates 37.6g 188%
  • Protein 5.3g 12%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • For the shortbread

  • 125 g organic unsalted butter, at room temperature, plus extra for greasing

  • 60 g organic or Fairtrade caster sugar

  • 3 boiled butter sweets

  • 125 g plain organic flour, siffted

  • 60 g cornflour

  • For the fool

  • 2 apricots

  • 1 small handful British raspberries

  • 1 small handful British strawberries

  • 284 ml organic double cream

  • 3 tablespoons icing sugar