Published on the 21 March 2022
Recipe: Strawberries & Cream Biskies
This biskie is our ultimate signature product. It is a fairly complicated recipe, but worthwhile as the result is this moreish and luscious treat.
DIFFICULTY ****
MAKES 12–15
PREP TIME 21/2 HOURS + CHILL TIME
BAKE TIME 10–15 MINUTES
Vanilla Biskie Dough Ingredients
|
85g |
Vanilla Crumb (Recipe here) |
| 125g | Unsalted butter, softened |
| 70g | plus 1 teaspoon caster/granulated sugar |
| 70g | plus 1 teaspoon soft light brown sugar |
| 1 teaspoon | baking powder |
| 1 teaspoon | fine salt |
| 2 | eggs, at room temperature |
| 50g | golden/light corn syrup |
| 1 teaspoon | vanilla bean paste |
| 170g | plain/all-purpose flour |
To Assemble
| 1 batch | Biskie Buttercream (Recipe here) |
| 1 teaspoon | vanilla bean paste |
| 30g | freeze-dried strawberry powder |
| 250g | fresh strawberries |
| 100g | white chocolate, melted, to decorate |
| 1 piping/pastry bag |
with round plain 2-cm nozzle/tip |
Prepare the vanilla crumb and set aside to cool.
Put the softened butter, both sugars, baking powder and salt in a mixing bowl. Beat with a hand-held electric whisk at medium speed (or use a stand mixer with the paddle attachment) until light and fluffy.
Scrape down the sides of the bowl and add the eggs and golden/light corn syrup. Beat for 10 minutes until the mixture is well combined – it should resemble thick yogurt.
Add the vanilla paste and vanilla crumb and sift in the flour. Beat in slowly at first, then at a medium speed for 1–2 minutes until well combined. Pop the mixture into a container, cover and refrigerate for about 1 hour until firm.
Preheat the oven to 180°C/fan 160°C (350°F) Gas 4. Scoop out 20 g/3⁄4 oz. portions of the mixture and roll into balls. Space the balls out on two non-stick baking sheets, leaving a 4-cm/11⁄2-inch gap either side as they will spread. Bake in the preheated oven for 10–15 minutes until golden at the edges. Transfer to a cooling rack to cool.
Prepare the biskie buttercream, then add the vanilla paste and freeze-dried strawberry powder and beat together. Reserve eight whole strawberries and thinly slice the rest.
To assemble the biskies, transfer the buttercream to the piping/pastry bag with a 2-cm/3⁄4-inch plain nozzle/tip. Pipe a swirl on one biskie base, add a few slices of fresh strawberry, followed by another swirl of buttercream and a biskie top. Repeat for the remaining biskies.
To decorate, drizzle the melted white chocolate on top of the biskies and pipe a peak of buttercream on top of each. Halve the reserved strawberries and place one half on each. Serve immediately for best results. Or keep in the fridge for up to 3 days, they will soften but will still be delicious.
