2 Tablespoons Chelsea White Sugar
90g Butter, softened
1 Tablespoon Brandy
1 Cup Plain Flour, sifted
125g Mascarpone.
2 Tablespoons Kirsch or Brandy
2 Tablespoons Chelsea White Sugar, extra
250g Strawberries, washed and hulled.

1 : Place Chelsea White Sugar, butter and brandy in a food processor and process until white and fluffy.
2 : Add flour and process again until mixture forms a dough.
3 : Divide mixture into four and pat out or cut each quarter to form a circle 10cm in diameter. Place circles on a square of greaseproof paper. Microwave, two at a time, on high (100% power) for 1 1/2 minutes.
4 : Beat together Brandy or Kirsch and Chelsea White Sugar to dissolve the sugar, stir in mascarpone.
5 : Spread mascarpone mixture over the shortbread and top with strawberries.