Jersey Strawberry and Clotted Cream Shortbread Fingers

Preheat your oven to 160°C (140°C fan/ Gas Mark 3). Line a baking tray with parchment paper.

In a large bowl, cream together the softened Jersey butter and caster sugar until light and fluffy.

Sift in the plain flour and Jersey Royal potato flour (or cornflour if substituting).

Gently mix until the dough comes together. Be careful not to overmix.

Turn the dough out onto a lightly floured surface and roll it out to about 1cm (½ inch) thick.

Cut the dough into finger shapes using a knife or cookie cutter.

Place the shortbread fingers onto the prepared baking tray, leaving a little space between each one.

Prick the shortbread fingers all over with a fork. This prevents them from puffing up too much.

Bake for 25-30 minutes, or until lightly golden brown around the edges. Keep a close eye to prevent burning, particularly on the base.

Remove from the oven and let the shortbread fingers cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely.

Once the shortbread fingers are completely cool, top each one generously with Jersey clotted cream and then arrange fresh Jersey strawberries on top.

Dust with icing sugar if desired and serve immediately.