Prepare
the shortbread by rubbing the
butter into the flour until it
resembles breadcrumbs, add the
sugar and hazelnuts and knead well
to form into a ball.
2.
Roll
out on a floured surface to a thickness
of 1cm and cut into 8, 2-3cm circles
using a cutter.
3.
Place
onto a greased baking sheet and
bake in a preheated oven at gas
5/190C/375F for approx. 10 minutes
until golden brown. Place onto
a cooling rack to cool.
4.
Whip
the double cream until it forms
peaks, place one circle of shortbread
on a plate, top with whipped cream
and strawberries and then another
circle of shortbread. Dredge with
icing sugar and serve.
