Strawberry Shortcake Skewers

Method

• Step 1
  Preheat oven to 160C or 140C fan-forced. Line a large baking tray with baking paper.
• Step 2
  Use an electric mixer to beat butter and icing sugar in a medium bowl for 2-3 minutes or until smooth.
• Step 3
  Stir in the sifted flours until combined. Using floured hands, shape pastry into a ball. Chill (in bowl) for 15 minutes.
• Step 4
  Roll out dough between 2 sheets of baking paper until 7-8mm thick. Place on a tray and chill for 15 minutes.
• Step 5
  Cut 32cm x 4cm squares or round biscuits from the dough, re-rolling scraps. Place on the prepared tray. Pierce biscuits in middle with a bamboo skewer to create a small hole for assembling the biscuits.
• Step 6
  Bake for 12 mins or until just golden. Cool on trays for 10 mins. Transfer to a wire rack to cool completely.
• Step 7
  Use an electric mixer to beat cream and vanilla until firm peaks form.
• Step 8
  Slice the top and bottom off each of the strawberries, and then slice strawberry in half.
• Step 9
  To assemble: thread a shortcake biscuit onto bamboo skewer, then pierce a strawberry with a small bamboo skewer. Top strawberry with a heaped teaspoon of vanilla cream. Add a shortcake biscuit and another strawberry top. Top with a heaped teaspoon of vanilla cream and a third shortcake. Repeat with remaining strawberries, vanilla cream and squares to make up to 10 skewers. Dust with extra icing sugar if you like.