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Published on the 21 March 2022

Recipe: Strawberries & Cream Biskies

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This biskie is our ultimate signature product. It is a fairly complicated recipe, but worthwhile as the result is this moreish and luscious treat. 

Strawberries & Cream Biskie Recipe

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. 

 

Afternoon Tea at the Cutter & Squidge Bakery by Annabel Lui & Emily Lui (Ryland Peters & Small, £16.99)

Photography by Clare Winfield © Ryland Peters & Small

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