Short Bread Biscuits with Strawberries & Cream

Yields: 6 Servings


0/4 Ingredients
Adjust Servings


0/10 Instructions
    To Decorate:
  • 150ml Fresh Whipped cream
  • 1 Punnet Clarkes Strawberries
  • Dust of Icing Sugar
  • Method:
  • Preheat oven to 180 °c Line a baking tray with parchment paper
  • In a bowl using electric mixer cream 100g of sugar and butter. Sieve the flour into the bowl and add the semolina with a wooden spoon fold together to form dough.
  • Turn the dough out onto a floured surface. Knead the dough slightly together. Wrap in cling film and place in fridge for 20 minutes to rest and chill.
  • Roll out to about 75mm and cut into desired shapes and place on baking tray with parchment paper. Sprinkle with remaining 25g sugar and bake for 15 minutes.
  • Remove from the tray and allow to cool on a wire rack.
  • Serve with whipped fresh cream and sliced Clarkes Strawberries. Dust with icing sugar.
  • Brian’s Tip:
  • Add a dollop of Strawberry Jam for an even fruitier flavour