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Merrilees Parker
Merrilees Parker from Food Uncut
Made in a jiffy, Merrilees Parker's effortless dessert features fresh blueberries atop cool creamy yogurt and crisp buttery shortbread

Lurpak

 

Blueberry and yogurt shortbread

Method
 
1. Place the biscuits into a food processor and blitz to a fine crumb.

2. Melt the butter in a small saucepan over a gentle heat.

3. Stir the butter and crumbs together and divide it between 4 small flat plates or the rimless base of 4 individual tart tins. Freeze for 15 minutes.

4. Once firm enough to handle, transfer these to a serving plate and keep chilled.

5. Just before serving, fold the yogurt and honey together and spread the mixture over the shortbread bases.

6. Arrange the blueberries over the tops, dust with icing sugar and serve.

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easy
 
Serves: 4
Prep: 15 min, plus 15 mins freezing
Cook: 2 min
 
 

Ingredients

 125g shortbread biscuits
25g Butter
150g Greek yogurt, or crème fraîche or clotted cream
150g Blueberries
2 tsp Honey
icing sugar
 

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