Almond shortbread, cheesecake and strawberry stack
Preheat the oven to 170°C. Grease a baking sheet with nonstick spray.
1. Shortbread: Put all the ingredients in the bowl of a food processor and pulse until well combined and the dough starts clinging to the blade.
2. Remove, shape into a ball, wrap in clingfilm and chill in the fridge for 15 minutes.
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