A fool is generally one third yoghurt, one third whipped cream and one third poached fruit. Serve in coupe glasses (fashionable in the late 70s). The shortbread gives the crunch factor.
Serves 6
For the shortbread
• 900g plain flour
• 300g castor sugar
• 600g soft unsalted butter
• 1½ vanilla pod seeds scraped out
1. Put all the ingredients into a kitchen mixer and gently knead using the paddle attachment. Once just combined, take out of the mixer and place the dough on a sheet of parchment paper about 60cm long by 30cm wide. Take another sheet of parchment paper and place on top and roll the dough out to 1½ cm thick. Try and get it to the edges as it will be a more efficient way to cut out the biscuits. Place in the fridge to cool completely.