Spiced Strawberries, Ice Cream and Coconut Shortbread
Photography Nick Tresidder.
Serves: 4
INGREDIENTS
Shortbread
125 grams butter at room temperature
1⁄2 cup icing sugar, sifted
1 teaspoon vanilla extract
1 cup plain flour
1⁄2 teaspoon ground cinnamon
1⁄2 cup desiccated coconut, toasted
pinch of salt
Topping
2 tablespoons caster sugar
2 tablespoons desiccated coconut, toasted
Sauce
40 grams butter
3 tablespoons caster sugar
3 tablespoons balsamic vinegar
4 tablespoons red wine
2 teaspoons finely grated orange zest
1⁄4 teaspoon ground cinnamon
To finish
strawberries
ice cream
METHOD
Preheat the oven to 160°C.
Grease a 24 cm loose-bottom cake tin and line the base with baking paper.
Shortbread: Cream the butter, icing sugar and vanilla until light and creamy. Add the combined flour, cinnamon, coconut and salt and mix to combine. Tip into the tin and spread into an even layer. Combine the topping of caster sugar and coconut and sprinkle over the top.
Bake for 25 minutes, remove from the oven and cool for 15 minutes. Remove from the tin and peel off the baking paper. Place on a cutting board and slice into long wedges. Carefully transfer to a lined baking tray. Bake for a further 8 minutes or until a good golden colour. Cool.
Sauce: Melt the butter in a sauté pan and stir in the caster sugar. Add the balsamic vinegar, red wine, orange zest and the cinnamon. Simmer for 1 minute.
To serve: Scoop ice cream into bowls and top with the strawberries. Spoon over the warm sauce and serve with the shortbread.
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