48 strawberries sliced
For the Shortbread
55g gluten free white bread flour
85g caster sugar
170g lactose free butter
For the Chantilly cream
600ml/20fl oz lactose free double cream
50g/1¾oz icing sugar
½ tsp vanilla paste
Pre-heat the oven to 180C. Mix all the ingredients together in a bowl.
Roll into a ball. Place on flour covered surface and roll out.
Cut out shapes and place on greased baking tin. Bake for 10-12 minutes in a pre-heated oven. Allow to cool and set aside.
For the Chantilly, whisk the lactose free cream, icing sugar and vanilla to soft peaks. Spoon into a disposable piping bag.
Pipe the Chantilly cream onto the the shortbread then top with strawberries.
Place another shortbread disc onto the strawberries, then dust with icing sugar and serve.
Recipe adapted from: Good Food