Instructions: Mix the sugar, hazelnuts and flour together in a food processor. Add the butter and process until the mixture resembles fine breadcrumbs.Add the egg yolk and blend until the mixture forms a ball.

Roll out to about 3mm (1/2") thickness on a lightly floured surface. Cut out 16 rounds using a 6cm (2 1/2") cutter. Place on non-stick baking trays in a pre-heated oven 180C, 350F, gas mark 4, for 12-15 minutes until lightly coloured. Cool slightly before transferring to a cooling rack.

To make the coulis, puree half the Boysenberries and sieve to remove the pips. Stir in 45ml (3tbsp) of the icing sugar.

Whip the cream and fold in the remaining icing sugar.

Sandwich two shortbread rounds with cream and the remaining whole Boysenberries. Top with more cream and Boysenberries. Repeat to make 8 galettes. Serve dusted with icing sugar, decorated with mint sprigs and accompanied by the coulis.

NOTES : These impressive individual layered desserts are actually very simple to make and taste as delicious as they look. For a special occasion, add a little Southbrook Farms Framboise to the coulis - it can be found among the fortified wine - and use a shaped cutter for the biscuits. The galettes can be prepared up to 2 hours before serving.

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