• 80 g butter softened
  • 45 g caster sugar
  • 120 g plain flour, plus extra for rolling

For the filling:

  • 75 ml crème fraîche
  • 100 g full fat soft cheese
  • 0.5 tsp vanilla extract
  • 1.5 tbsp icing sugar, plus extra for dusting
  • 100 g fresh strawberries, hulled and thinly sliced
  • 100 g fresh blueberries
  • 100 g fresh raspberries


  1. 1

    Line 2 baking sheets with greaseproof paper. Put the butter and caster sugar in a large bowl and beat together using an electric whisk until pale and smooth.

  2. 2

    Using a wooden spoon, stir in the flour until the mixture forms a smooth dough. Wrap in cling film and chill in the freezer for 10 minutes.

  3. 3

    Dust your work surface with flour and roll out the chilled dough to a thickness of 0.5cm. Using a 4-5cm round cutter, stamp out 24 rounds – you’ll need to re-roll the trimmings. Place on the prepared baking sheets and chill in the freezer for 10 minutes. Preheat the oven to 180°C, fan 160°C, gas 4.

  4. 4

    Remove from the freezer and bake for 10-12 minutes. Transfer to a wire rack to cool completely.

  5. 5

    To make the filling, beat together the crème fraîche, soft cheese, vanilla and the icing sugar.

  6. 6

    Spoon 1 teaspoon of the filling on top of 8 biscuits, then add either a slice of strawberry or 3 of the berries, and top with a little extra filling. Repeat with another 8, then stack these on top. Finally, top with the remaining 8 biscuits, dust with the extra icing sugar

Nutritional Details

Each serving provides
  • Energy 925kj 221kcal 11%
  • Fat 12.7g 18%
  • Saturates 8.0g 40%
  • Sugars 12.0g 13%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 992kj/237kcal

Each serving provides

22.8g carbohydrate 0.0g fibre 0.0g protein

Also in these Scrapbooks

Back to top