1. Cut the butter into small cubes and place into an electric blender with the sieved flour, caster/superfine sugar, seeds from half a vanilla pod and one egg yolk.

2. Blitz the ingredients together until a soft dough is formed.

3. Roll out on a well floured surface to 1 cm thickness

4. Cut into 12, 3 inch rounds and place on a baking tray lined with greaseproof paper leaving a good space between the shortbreads and they will spread slightly. You could also cook the shortbreads in two batches

5. Prick the tops of the shortbreads with a fork and bake for 5 to 8 minutes until golden brown

6. Remove from the tray to cool on a wire rack and then sprinkle with caster/superfine sugar

7. When the shortbreads have completely cooled assemble the dessert by layering two shortbreads with whipped cream and fresh raspberries

8. Dust with icing sugar and top with flaked almonds or a fresh mint garnish if desired.

Chef tip

You could also use fresh blackberries, strawberries or a combination of soft fruits for the shortbreads
Make the shortbread ahead of time and store in an air tight container for up to three days before using.