Almond shortbread, cheesecake and strawberry stack

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Almond shortbread, cheesecake and strawberry stack
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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