Ingredients

Method

For the strawberry curd:
• 290 g strawberries, sliced
• 6 T sugar
• 3 T lemon juice
• 2 T cornflour
• 2 T butter, cubed
For the biscuits:
• 225 g butter, softened
• 72 g icing sugar
• 300 g cake flour

Method

Ingredients

1. To make the strawberry curd, place the strawberries and sugar in a blender and process until smooth.

2. Combine the lemon juice and cornflour in a small bowl, whisking until completely smooth. Add to the strawberry mixture and blend until smooth.

3. Strain the strawberry mixture through a fine sieve into a medium saucepan, discarding the seeds.

4. Bring the strawberry mixture to a simmer over a medium-low heat. Stir frequently and cook until the mixture begins to thicken, about 3–4 minutes.

5. Add the butter a few pieces at a time, stirring until melted. When the strawberry curd is smooth and thickened and coats the back of a spoon, transfer to a glass bowl. Cover with plastic wrap, placing it directly on the surface of the curd, and chill until completely cooled.

6. To make the biscuits, preheat the oven to 180°C. In a large bowl, beat the butter and icing sugar for about 5 minutes until pale, light and fluffy.

7.  Sift the flour into the beaten butter mixture and mix gently to make a soft dough. Divide the dough in half. Turn out half the dough onto a lightly floured surface, roll out and cut out using a cookie cutter. Do the same with the remaining dough.

8. Use a floured piping nozzle to remove the centres from the one half of the biscuits. Place the cookies onto greased baking sheets and bake for 12–15 minutes until golden brown.

9. Cool the cookies for 10 minutes on the baking sheets, then transfer to a wire rack to cool completely. Turn over the whole biscuits and drop a little strawberry curd in the centre of each cookie. Gently sandwich biscuits together and dust with a little icing sugar if you like.

Find more biscuit recipes here. 

Photography: Shavan Rahim
Videography: Romy Wilson