Ingredients
Method
Tasting notes
Create a flavour sensation to savour with strawberries and cream sandwiched between buttery sweet shortbread biscuits. An utterly delicious, fruit-filled conclusion to any meal or wonderful as an afternoon treat. Especially when accompanied by a perfectly prepared Roku Gin and Tonic with Ginger.
Method
1. Preheat oven to gas 4, 180°C, fan 160°C. Use a whisk to beat the butter and sugar until it is smooth. Work in the flour to make a dry dough, adding a splash of milk if necessary. Shape dough into a flat disc, wrap in clingfilm; chill for 20 minutes.
2. Place strawberries in a pan with the maple syrup and 4 tbsp water. Bring to the boil and allow to simmer for 2 minutes. Remove the fruit and set aside. Increase the heat for 2-3 minutes, until the liquid has reduced by two-thirds. Leave to cool.
3. Roll out the dough to 5mm (1/4in) thick on a lightly floured surface. Using a 7cm (3in) cutter, stamp out 12 rounds, re-rolling the scraps as needed. Cook, on a lined baking tray, for 10-12 minutes, until golden. Leave to cool on the tray for a few minutes, before transferring to a wire rack.
4. Mix the vanilla seeds into 1 tbsp sugar and scatter over the warm biscuits; leave to cool completely.
Serving suggestion
Use a bowl to whip the cream and yoghurt to soft peaks. Arrange 6 biscuits on a plate and top each with a spoonful of the cream, some strawberries and a drizzle of the syrup. Balance the remaining 6 biscuits on top.
