Food & Wine
Strawberry shortcake biscuits
Give these strawberry shortcake biscuits a go when you want to change up your biscuit game. The grandkids will love them.
Makes: About 18 cookies
Ingredients:
- 175g strawberries, diced
- 1 teaspoon fresh lemon juice
- ¼ cup sugar
- 1 cup plain flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 45g unsalted butter, cubed
- ⅓ cup pouring cream
Method:
- Preheat oven to 190˚C. Line baking trays with baking paper.
- Combine the strawberries, lemon juice and one tablespoon of the sugar in a large bowl. Leave aside for 15 minutes.
- Sift together the flour, baking powder, salt, and the rest of the sugar in a large bowl. Use your fingers to work the butter into the flour mixture until it resembles coarse breadcrumbs.
- Stir in the cream until the dough comes together. Add the strawberries.
- Drop tablespoonfuls of the dough onto the baking trays, spaced a few centimetres apart.
- Bake for 20 to 25 minutes, or until golden brown. Allow to cool for five minutes before moving to a wire rack to cool to room temperature. Eat within a day or two.
Related links:
Chocolate marshmallow cupcakes
Chocolate oreo buttercream cupcakes