Raspberry and Mint Cream Shortbread Slice

I've always loved the combination of mint and raspberry but have never come up with a recipe uses both to compliment each other! This shortbread slice is refreshingly different and the mint Chantilly cream gives it an unusual delicious flavour. Perfect for the summer, I can't wait to share this recipe with you all! 

On to the recipe: 

Ingredients - 

Shortbread: 

300g plain flour

200g unsalted butter (or margarine) 

100g caster sugar

Cream:

150g double cream 

20g icing sugar

Bunch of mint leaves (to taste) 

Raspberries

-Preheat the oven to 185C/ Gas Mark 5

1. Cut the butter into cubes

2. Place butter into the plain flour and rub until fine breadcrumbs form

3. Add the sugar and combine

4. Work gently until a smooth dough forms (do not over handle) 

5.  Wrap in clingfilm and rest in the fridge for 15 minutes

6. Roll onto greased baking parchment (1/2 cm thick) and carefully transfer the baking parchment and dough on to a baking tray

7. Bake for around 15 minutes or until golden brown - once removed from the oven cut the shortbread into rectangular shapes about 2cm by 5cm. And once cool carefully remove and place on to a cooling wire.  

8. Whilst cooling make the mint cream 

9. Whisk the double cream (preferably with a hand whisk unless you'd like the gain some serious arm muscles) until it thickens (thick enough so it doesn't fall off a spoon) 

10. Finely chop the mint and add to the cream with the icing sugar (adding more or less mint depending on the intensity of the flavour) 

11. Place the cream into a piping bag

12. Pipe rows of the cream to fill half of one of the shortbread slices

13. Next to the cream fill the rest of the shortbread with raspberries

14. Place a plain shortbread on top

15. Decorate with a sprig of mint and a raspberry 

There you have it, a raspberry and mint cream shortbread slice - Enjoy xxx