John Whaites makes a summery strawberry shortbread stacks on Loraine.
The ingredients for the shortbread are: 55g caster sugar, 125g salted butter and 180g plain flour.
For the filling: 500g tub mascarpone cheese, 150g icing sugar, Zest of 2 lemons, 50ml cherry brandy, Punnet of strawberries and Icing sugar to dust.
To prepare the shortbread place the ingredients into a food processor fitted with blade and blitz together until a smooth dough forms. Flatten into a disc and wrap in cling and refrigerate for a good 30 minutes.
Preheat the oven to 180c fan. When the dough is chilled roll it out on a well floured worktop and cut into disk shapes using the circle cookie cutter.
Place these on a baking sheet and bake in the preheated oven for 10 minutes or until gently browned. Allow to cool on the baking sheet to crisp.
For the filling, gently beat together the ingredients until smooth but thick.
Remove the stalks from the strawberries and slice in half. Pipe a small blob of the filling onto one disk of shortbread and arrange the strawberries next to each other around the edge of the disk so that their cut edges face outwards.
Pipe more filling into the middle of the strawberries to hold them in place then top with another disk of shortbread. Repeat until all discs are used.