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.
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!
A Recipe for Strawberry and Cream Biscuits
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.