You may also like
Categories:Viewed: 57 - Published at: 2 years ago
Ingredients
- 115 g (4.1oz) butter
- 55 g (1.9oz) caster sugar
- 115 g (4.1oz) plain flour
- 55 g (1.9oz) cornflour
- 1 tsp peppercorns, crushed, but not too finely
- 1 light dusting caster sugar
- 115 g (4.1oz) redcurrants (or raspberries)
- 30 g (1.1oz) caster sugar
- 1 tbsp water
- 675 g (23.8oz) strawberries, hulled
Method
- To prepare the fruit: Pull the redcurrants off their stalks, wash them and put in a saucepan with the sugar and 1 tablespoon of water.
- Bring to the boil and cook gently for 3 5 minutes.
- Remove from the heat and push through a sieve.
- Taste the puree; you may need to add more sugar as redcurrants can vary in sweetness.
- Allow the puree to cool completely.
- Pour the cooled redcurrant puree over the strawberries and allow them to soak in it for at least two hours before serving.
- To make the biscuits, preheat the oven to 170C/gas mark 3.
- Beat the butter until soft, add the sugar and beat until pale and creamy.
- Sift in the flours, add the peppercorns and work to a smooth paste.
- Roll out the dough to the thickness of a 1 coin and stamp into 8cm rounds with a pastry cutter.
- Place on an ungreased baking sheet and chill for 10 minutes.
- Bake in the preheated oven for 15 20 minutes.
- Remove from the oven, put on a wire rack to cool and dust with caster sugar whilst still hot.
