Strawberry and Caraway Breton Shortbread Recipe

Ingredients:

• 125g unsalted butter, softened
• 75g caster sugar
• 175g plain flour
• 1 large egg yolk
• 1 tsp crushed caraway seeds
• 75g fresh strawberries, hulled and sliced

Instructions:

1. Preheat the oven to 180°C (160°C fan)/350°F/gas mark 4.
2. Cream the butter and sugar together in a large mixing bowl until light and fluffy.
3. Add the egg yolk and caraway seeds, and beat again until well combined.
4. Gradually add the flour, stirring until a smooth dough forms.
5. Press the dough into a greased 18cm loose-bottomed tart tin, smoothing the surface with the back of a spoon.
6. Arrange the sliced strawberries on top of the shortbread, pressing them in lightly.
7. Bake in the preheated oven for 25-30 minutes, or until the edges are lightly golden.
8. Remove from the oven and allow to cool in the tin for 10 minutes.
9. Remove the shortbread from the tin and transfer to a wire rack to cool completely.

Serving Suggestions:

This strawberry and caraway Breton shortbread can be served as a delicious dessert or as a sweet accompaniment to tea or coffee. Additionally, consider serving with a dollop of whipped cream or ice cream for an extra indulgent treat.

Verdict:

This delightful twist on a classic Breton shortbread is sure to impress at any occasion. The subtle notes of caraway and the fresh sweetness of strawberries are perfectly balanced in this buttery, crumbly treat. It is a perfect dessert to enjoy on a summer day.