Short Bread Biscuits with Strawberries & Cream

Servings: 6 yield(s)
  • 250 g Butter Softened
  • 100 g Caster sugar
  • 100 g Semolina
  • 350 g Plain flour
    To Decorate:
  1. 150ml Fresh Whipped cream
  2. 1 Punnet Clarkes Strawberries
  3. Dust of Icing Sugar
  4. Method:
  5. Preheat oven to 180 °c Line a baking tray with parchment paper
  6. 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.
  7. 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.
  8. 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.
  9. Remove from the tray and allow to cool on a wire rack.
  10. Serve with whipped fresh cream and sliced Clarkes Strawberries. Dust with icing sugar.
  11. Brian’s Tip:
  12. Add a dollop of Strawberry Jam for an even fruitier flavour