Ingredients

Orange shortbread

1. 165g Glutafin Gluten Free Select Multipurpose White Mix
2. 115g butter
3. 35g icing sugar
4. Zest of half an orange
5. 1⁄2 tsp orange extract (optional)

Pimms syrup

1. 25g unsalted butter 120ml orange juice 160ml Pimms
2. 150g sugar
3. 1 1⁄2 tsp cornflour

To serve

1. Strawberry ice-cream
2. Strawberries
3. Orange peel
4. Mint
5. Whipped cream

Method

Orange shortbread

1. In a medium bowl, cream the butter until light and fluffy using an electric mixer, then add the icing sugar, orange zest and orange extract.
2. Gradually add the flour mix in 4 lots and combine – this should make
   a firm dough.
3. Divide into about 30 balls of about 10g each and shape into a roundel about the size of a pound coin.
4. Place on a tray lined with baking parchment, cover with cling film and chill for 30 minutes.
5. Meanwhile preheat oven to 170°C/150°C Fan/Gas Mark 4 and when chilled, bake for 9-11 minutes until golden at the edges.
6. Leave to cool on the tray and then remove using a palette knife.

Pimms syrup

1. Reserve 1 tbsp of orange juice.
2. In a medium saucepan, melt the butter, add the remaining orange juice and Pimms and heat on medium until the sugar has dissolved stirring all the time.
3. Heat for 15-20 minutes until the liquid has reduced.
4. Mix the cornflour with the reserved orange juice to make a mix and add to the pan.
5. Bring to the boil stirring all the time, then allow to cool and thicken.
6. Leave to cool completely before serving.

To serve

1. Place scoops of strawberry ice-cream in the sundae glass or bowl and place the shortbread and sliced strawberries around them
2. Pour over the Pimms syrup, top with whipped cream, mint and strawberries.
3. Serve immediately.