Cherry fool with vanilla shortbread
A fool is generally one third yoghurt, one third whipped cream and one third poached fruit. Serve in coupe glasses (fashionable in the late 70s). The shortbread gives the crunch factor.
|300 g||Caster sugar|
|900 g||Plain flour|
|600 g||Unsalted butter, softened|
|1½||Vanilla pods, seeds scaped out|
For the shortbread
- Put all the ingredients into a kitchen mixer and gently knead using the paddle attachment.
- Once just combined, take out of the mixer and place the dough on a sheet of parchment paper about 60cm long by 30cm wide.
- Take another sheet of parchment paper and place on top and roll the dough out to 1½ cm thick.
- Try and get it to the edges as it will be a more efficient way to cut out the biscuits. Place in the fridge to cool completely.
- Once cold, using a sharp knife, cut the shortbread into credit-card-size rectangles.
- Place on a parchment-lined baking tray and set the biscuits 1cm apart to allow for expansion while cooking.
- Cook at 180 degC for about eight minutes or until light golden brown.
- Take out of the oven. Immediately sprinkle with castor sugar and leave to cool. Store in an airtight container until needed.
For the poached cherries
- Cut cherries in half, remove stones. Put in a pot with sugar and water and simmer until just cooked, leave to cool.
- This will make more than enough, just put the extra in a covered container in the fridge to have with granola or whatever. It will keep for about a week or so.
- Put the cream and yoghurt into a bowl and combine with a spatula.
- Now for the tricky bit, put the poached cherries in the mix and gently fold in to make a ripple effect.
- Now carefully spoon into the glasses, using a reserved fresh cherry to top it off. Serve with a shortbread biscuit on the side.