STRAWBERRY SHORTCAKE

The name shortcake is derived from the old English cooking definition of short which refers to something made crisp with the addition of fat, like shortcrust pastry. Although shortcake and cake look similar, the texture is different – while shortcake tends to be more crumbly and crisp –with a crumbly scone like texture – cake tends to be light and airy.

1kilo strawberries, halved

55g caster sugar, plus extra for sprinkling

1L cold cream (500ml for shortcake, 500ml for whipping)

600g plain flour

3tsp baking powder

1tsp salt

125g cold unsalted butter, cubed

1 egg yolk

1. Mix halved strawberries with sugar and allow to sit to let out juices (macerate).

2. Preheat oven to 200C (180C fan-assisted).

3. Mix flour, baking powder and salt until well combined. Cut in cold butter to small chunks.

4. Add 500ml cold cream, mix with fork until a rough dough. Add more cream or milk as needed if mixture too dry.

5. Turn dough onto floured surface, roll out square, about 2cm thick. Using a 7-8cm diameter cookie cutter cut circles from dough, place on greased baking sheets roughly 4-5cm apart. Reroll dough scraps and repeat.

6. Mix egg yolk with 1 tablespoon of water and brush rounds. Sprinkle with caster sugar. Bake until edges are firm, puffed and browned slightly – roughly 12 minutes.

7. For serving whip remaining cream. Split shortcakes in half, place bottoms on dessert plates or serving dish, add whipped cream and strawberries. Cover with shortcake tops, then a dollop of whipped cream and strawberries to finish. Serve immediately with remaining cream and strawberries to pass around. For a more dramatic effect add an extra layer of shortcake and finish with a whole strawberry.

Easter Butter Cookies

Easy biscuits that are fun to decorate with family and friends with either a quick lemon icing or vanilla sugar paste.

100g unsalted butter, softened

100g caster sugar

2 eggs

1tsp vanilla extract

30g cornflour

300g plain flour

FOR ICING (ALTERNATIVELY USE SUGAR PASTE)

1–2tsp lemon juice, sieved

250g icing sugar

(different food colouring if desired)

1. Beat butter and sugar until light and fluffy - about 4 minutes. Continue to beat, add in eggs one at a time, and vanilla.

2. Whisk in cornflour and flour until mixture comes together.

3. Roll out between two pieces of baking paper to about 5-6mm. Refrigerate for at least 30 minutes.

4. Heat oven to 200C (180C fan-assisted). Remove top piece of baking paper and stamp out with cookie cutter shapes. Re-roll with off-cuts and repeat to use all cookie dough.

5. Bake on a lined baking tray until lightly browned - roughly 7 to 10 minutes. Cool on baking tray and transfer to a wire rack to allow to cool completely.

6. FOR ICING Mix icing sugar with 1 teaspoon lemon juice. Add about two tablespoons hot water little by little to a smooth stiff icing. Add more lemon juice and hot water as needed. Too much water will make it runny. Pipe icing or spread with a spatula. (At this stage icing may be divided into separate bowls, to add food colour if desired). ALTERNATIVELY ICE COOKIES WITH SUGAR PASTE (FONDANT ICING) Roll out fondant to about 2-3mm thick, cut to shape using cookie cutter shapes. Brush cookies with sugar syrup or honey and top with fondant.

The problem is specific goals are all-or-nothing: you either achieve the goal or you fail.

WHEN YOU SET AN OPEN GOAL, YOUR FOCUS IS ON YOUR STARTING POINT, FROM WHICH YOU CAN ONLY BUILD AND MAKE PROGRESS.