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BISCUITS WITH STRAWBERRIES AND CREAM
225 g self-raising flour
A pinch of salt
25 g ground almonds
125 g butter
60 g caster sugar plus extra for sprinkling
1 egg yolk
To decorate
150 ml double cream
1 tbsp caster sugar
250 g strawberries, sliced apart from 3
1
Preheat the oven to 180C/Gas4 and lightly grease a baking tray
2
Sift the flour and salt together and mix in the ground almonds
3
Cream the butter and sugar together and add the egg yolk; work in the flour and almond mixture using your fingers to make a fine dough
4
Roll the mixture out on a lightly floured surface to about 4mm thick and cut out 12 x 7cm rounds using a fluted cutter and re-rolling as needed
5
Place on the prepared tray, sprinkle with a little caster sugar and bake for 8-10 minutes; leave to go cold
6
Whip the cream, adding the sugar and pipe a rosette on top of six of the biscuits
7
Fold the sliced strawberries into the remaining cream and spoon on top of the remaining biscuits; add the rosette-topped biscuits and decorate each with half a strawberry