Shortcakes with blueberries and peaches

Method

1 Beat together the butter and sugar until pale. Add the zest and continue to beat. Add flour, ground almonds and egg. Mix to a soft dough with your fingers.

2 Place the dough on a large piece of parchment paper, then roll up to make a sausage about 6cm (2½in) in diameter. Seal in clingfilm and chill overnight.

3 Preheat the oven to 170°C/150°C fan/Gas 3. Line a large baking sheet with baking parchment. Cut the dough into slices the thickness of a one pound coin and lay them on the parchment. Bake for 12-15 minutes, or until golden brown. Leave to cool and become crisp. Choose 8 and store the rest for up to a week in an airtight tin. 4 When almost ready to serve, heat the blueberries, sugar and 2-3tbsp water in a non-stick frying pan until the sugar has melted and the berries are glossy. Arrange the shortbread on plates with the peach slices. Spoon over the berry mixture, dust with icing sugar and serve with crème fraîche.