A Recipe for Strawberry and Cream Biscuits


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Now I cannot take credit for the majority of this recipe. In Germany there is a recipe which is very widely know called 1-2-3 Mürbeteig (1-2-3 shortcrust pastry). This is a really useful recipe, if you only mix the ingredients a little bit you have streusel (come back next week for a recipe with it!). Mix it a little bit further and you have a dough which turns in to a brilliant, crumbly biscuit or pastry.

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The 1-2-3 recipe is 1 part sugar, 2 parts butter, 3 parts flour. It is so easy to remember! With this recipe I have made them in to small biscuits, topped with buttercream and fresh strawberries.

I hope you enjoy this recipe, it is such a useful one to have!

Lucya xx

You can find Lucya Bakes on Instagram and Facebook!

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A Recipe for Strawberry and Cream Biscuits


50g sugar

100g butter

150g flour

1 quantity of vanilla buttercream

A handful of fresh strawberries


Mix the butter and sugar together until light and fluffy.

Add the flour and mix until a dough has just formed.

Bring the dough in to a ball, wrap in clingfilm and chill in the fridge for 30 minutes.

Preheat the oven to 170c (fan assisted).

Lightly dust a surface with flour.

Knead the dough until pliable.

Roll the dough out to approximately 0.5cm thick.

Using a 58mm cutter, cut as many shapes as you can get out of the dough.

Place on a lined baking tray and prick each biscuit in the centre with a fork.

Bake in the oven for approximately 10 minutes or until they are a nice golden brown colour. (be careful as they can change colour very quickly!).

Allow to cool on the tray for 5 minutes before transferring to a wire wrack to cool completely.

Finally, just before serving, decorated with buttercream and sliced strawberries.

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