Pre-heat you oven to 160°c and grease your baking tray with a little butter.

Cream together the butter & sugar in a large bowl until it becomes light & fluffy.

Sift in your flour and mix to form a stiff dough. Roughly chop your pistachio kernels and add them to the dough. Tip the dough onto a floured worktop and gently knead until smooth.

Roll your dough to around 5mm thick and cut into circles. Transfer each shortbread to your pre-greased baking trays and prick each one with a fork on top.

Bake at 160°c for around 15-20 minutes until the edges of the shortbread are golden.

Remove from the oven and leave to cool on their tray for around 10 minutes before transferring to a wire rack to cool completely.

Cut your strawberries in half, dust with around a teaspoon of caster sugar and stir. Put aside to macerate.

Whip your double cream in a large bowl until it thickens. Add a teaspoon of icing sugar if desired.

Once your shortbread has cooled completely, spread a dollop of cream onto the underside each biscuit. Add the strawberries to half of the cream-topped the biscuits, either neatly arranged in circles or randomly, if preferred. Use whatever cream is left to fill any gaps in the strawberries.

Sandwich your strawberry & cream topped biscuits with the biscuits with only-cream.

Dust with a little icing sugar to complete.