To serve, build mille-feuilles in layers with the shortbread, strawberries and rosewater cream. Garnish with pistachios and brandy snaps.
Place teaspoonfuls of the mixture onto a lined baking tray and bake at 170c for 8-10 minutes or until bubbling and golden in colour. allow the biscuit to cool for a few minutes before cutting it into required shape.
