Ice Cream Shortcakes

Directions

1. 1
   Pulse flour and butter in a food processor for 20 seconds, or until mixture resembles fine breadcrumbs. Add yolks, sugar, vanilla and 1/2 to 1 tbsp water. Process just until combined. Knead gently on a floured surface. Form into a ball. Wrap in plastic wrap. Refrigerate for 30 mins.
2. 2
   Preheat the oven to 375°F. Line a baking pan with parchment paper. Turn dough onto a lightly floured surface. Roll out to 1/4-inch thickness. Using a 3-inch round cutter, cut out 12 circles. Arrange on prepared pan.
3. 3
   Bake for 10 mins, or until pale golden. Cool in pan on wire rack. Cut 6 rounds the same size as the cookies from the ice cream. Arrange on a parchment paper-lined baking pan and refreeze until firm.
4. 4
   Toss strawberries and kirsch together. Place a cookie on each of 6 plates. Top with ice cream rounds and remaining cookies. Dust with powdered sugar. Serve with strawberries.