Strawberry and walnut shortbreads

Ingredients 115g ms of walnut halves, toasted140gms of butter, softened70gms of golden icing sugar, sifted140gms of plain flour70gms of ground rice350ml (12fl oz) clotted cream450gms of strawberries, hulled and quartered and Icing sugar to dustHow to Prepare Whizz the walnuts in a food processor until they are the consistency of ground almonds. Cream the butter and icing sugar together, then beat in the plain flour, ground rice and ground walnuts until the mixture comes together and forms a ball. Wrap in clingfilm and chill for 30 minutes. Preheat the oven to 180°C/fan 160°C/gas 4.Lightly dust a work surface with flour and roll out the dough to 5mm (¼inch) thick (the dough is quite crumbly so pat together using your fingertips). Using a plain 7cm (2¾inch) cookie cutter, stamp out 16 rounds and place on two baking sheets, evenly spaced apart.Bake for 10-12 minutes. Leave to cool on the trays for 10 minutes before transferring to a wire rack to cool completely. Sandwich two biscuits with some of the clotted cream and strawberries and dust with icing sugar. Repeat with the remaining biscuits, cream and strawberries and serve immediately.