- 100 g butter, cubed
- 200 g flour
- 100 g sugar
- 1 free-range egg
- 8 Sabrosa strawberries, sliced
- 4 T caster sugar
- 32 g icing sugar
- 1 T lemon juice, warmed
Preheat the oven to 180°C and line a baking tray with greaseproof paper. Place the butter, flour and sugar in a bowl and rub using your fingertips until the mixture resembles crumbs.
Add the egg and mix. Roll the mixture into a long cylinder. Cut into rounds and squash onto the greased baking tray using the palm of your hand. Chill for 1 hour.
Score each biscuit lightly and place 2 strawberry slices in the centre of each biscuit. Sprinkle with caster sugar.
Bake for 15 minutes, or until golden brown.
To make the icing, mix the icing sugar and lemon juice until smooth. Drizzle over the cooled biscuits.