Semolina shortbread biscuits with winterberry fool

For the fool: tip the berries into a small bowl with 2 tbsp of the icing sugar, then crush with a fork or potato masher or hand blender. Whip the cream to soft peaks and then gently fold in the yogurt. Fold in the crushed berries but without stirring completely so that they create a marbled effect. Taste and add more sugar if needed. Cover and chill for about 20 minutes or until ready to serve. The fool can be made up to a day ahead.

For the shortbread biscuits: preheat the oven to 180C/fan 160C/gas 4. Place all the ingredients, except the icing sugar, in a food processor and combine until the mixture almost comes together and resembles coarse breadcrumbs. Tip the mixture onto the work surface and bring it together with your hands. Dust your work surface with a little flour and roll out the dough until it is about 5mm thick, or roll it between two pieces of cling film.

Using a biscuit cutter, cut into whatever shapes you like or just simply into squares with a knife.

Transfer to a baking tray - there’s no need to grease or line it. Bake for 8-10 minutes depending on the size, or until they are pale golden and feel firm on top. Remove carefully and cool on a wire rack.

Spoon the fool into dishes. Dust the shortbread biscuits with icing sugar and serve with the fool.