BISCUITS WITH STRAWBERRIES AND CREAM

Yields6 Servings
 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

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