Recipe: Strawberries & Cream Biskies

DIFFICULTY ****

MAKES 12–15 

PREP TIME 21/2 HOURS + CHILL TIME 

BAKE TIME 10–15 MINUTES 

Vanilla Biskie Dough Ingredients

To Assemble

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.