Breton Shortbread, Figs with Honey and Yoghurt Ice Cream

Breton Shortbread:

• 150g softened unsalted butter
• 100g caster sugar
• 2 egg yolks
• 200g plain flour
• 1 pinch salt

1. Preheat the oven to 180C/350F.
2. Cream the butter and sugar together until light and fluffy.
3. Add the egg yolks and beat until combined.
4. Sift in the flour and salt and mix until just combined.
5. Roll out the dough on a floured surface into a thickness of 1cm.
6. Cut out the shortbread using a round cookie cutter and place on a baking tray lined with baking paper.
7. Bake for 12-15 minutes or until golden brown.
8. Transfer the shortbread to a wire rack and allow to cool.

Figs with Honey:

• 8 ripe figs, cut in half
• 2 tbsp honey

1. Place the figs onto a baking tray and drizzle with honey.
2. Roast in the oven at 180C/350F for 10-12 minutes until the figs are soft and caramelised.

Yoghurt Ice Cream:

• 500g natural yoghurt
• 300ml double cream
• 150g caster sugar
• 1 tsp vanilla extract

1. In a mixing bowl, beat together the yoghurt, double cream, caster sugar and vanilla extract until well combined.
2. Pour the mixture into an ice cream maker and churn for 20-25 minutes until thick and creamy.
3. Transfer the ice cream to a freezer-proof container and freeze for at least 1 hour before serving.

Serving Suggestion:

Place a few pieces of Breton Shortbread onto a plate and top with the roasted figs. Scoop a generous spoonful of Yoghurt Ice Cream on top and serve immediately.