Name: Berry and nutella shortcakes
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 (sheets) ready-rolled shortcrust pastry; 250 gram (8 ounces) frozen mixed berries, thawed; 3/4 cup (180ml) thickened (heavy) cream, whipped; 1/3 cup (110g) Nutella spread

Ingredients

2 (sheets) ready-rolled shortcrust pastry

250 gram (8 ounces) frozen mixed berries, thawed

3/4 cup (180ml) thickened (heavy) cream, whipped

1/3 cup (110g) Nutella spread

Method

1.Preheat oven to 200°C/400°F. Line oven trays with baking paper.

2.Using 8cm (3¼-inch) round cutter, cut 12 rounds from pastry; place on trays. Bake rounds about 10 minutes or until crisp; cool.

3.Crush berries lightly with a fork; combine with cream in small bowl. Spread nutella over eight pastry rounds; place four on serving plates.

Top shortcakes with half the berry mixture, then another nutella-topped shortcake; repeat with remaining berry mixture, then top with remaining shortcake.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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