An easy ice cream sundae made with fresh strawberries and our Clotted Cream ice cream, and homemade rosemary shortbread. This recipe was sent in by food blogger Bangers & Mash. You can read about her trip to the farm here.
For the shortbread (makes around 20 pieces)
225g softened butter
100g caster sugar, plus more for sprinkling
pinch of salt
1 tsp vanilla extract
280g plain flour
1 tbsp rosemary, finely chopped
For the sundaes
300g strawberries, hulled and cut into bitesize pieces
1Litre tub of Marshfield Clotted Cream ice cream
For the shortbread
Preheat oven to 180°C / gas mark 4.
Place the butter in a large bowl and beat well with a wooden spoon or hand mixer until pale and creamy. Add sugar, salt and vanilla extract and beat again until even paler.
Sift the flour into the bowl and add the rosemary. Using a spatula or knife, gently fold the flour and rosemary into the mixture until you achieve an even dough. It’s important here not to over-mix.
Roll the dough into a sausage about 6cm in diameter, wrap in clingfilm and chill in the freezer until firm.
Slice the dough into 1cm thick discs and place on a baking tray lined with baking parchment. Bake for 15 to 20 minutes until golden.
Sprinkle with caster sugar and leave to cool on the baking tray on a rack.
To make the sundaes
Take a couple of handfuls of strawberries and whiz up in a food processor or using a hand blender to create an extremely simple strawberry sauce.
Place a scoop of ice cream into the bottom of each sundae glass, followed by a few strawberries and a couple of pieces of broken shortbread. Repeat until you’ve filled each glass. Pour over some strawberry sauce and top with a whole shortbread.
* Recipe created by Vanesther Rees, food writer at family food blog Bangers and Mash