Impress your guests with this delicious dessert recipe
- 175g (6oz) soft butter
- 75g (3oz) caster sugar
- 175g (6oz) plain flour
- 75g (3oz) rice flour
- 400g (14oz) blackberries, plus a few to decorate
- 2tbsp icing sugar
- 400ml (14fl oz) double cream, lightly whipped
- 20cm (8in) fluted loose-based tart tin, lightly oiled
Heat the oven to 150 C, 130 C fan, 300 F, gas 2. Work the shortbread ingredients together with a wooden spoon and then finish it off with your hands to form a dough. Press it into the tart tin and prick all over with a fork or it will rise, then bake for 1 hour. While it is still warm, mark it into 12 slices, cool in the tin then cut with a serrated knife.
To make the fool, place the blackberries and sugar in a saucepan with 2tbsp water and cook over a low heat for 5 to 10 minutes until they lose their raw sharpness. Mash with a potato masher, leave to cool then stir into the cream. Chill for 30 minutes before spooning into glasses or bowls, topping with blackberries and serving with the shortbread.