Strawberry Shortbread Biscuits
Not too sweet, tender little vanilla and strawberry shortbread biscuits that melt in the mouth. Beautiful with a cup of tea.
Servings: 12 biscuits
: 185 kcal
Ingredients
- 220 g plain flour
- Seeds of a vanilla bean
- 2 tbsp freeze dried strawberry pieces
- 75 g caster sugar
- 150 g soft butter
- 1 large egg yolk
Instructions
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Mix all the ingredients together in a stand mixer until they form large clumps them form into a sausage shape about 1.5-2 inches in diameter, wrap in cling film and refrigerate for 30 mins. If the strawberry pieces are very large, chop them finely to begin with.
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Slice rounds about 8mm thick and place on a lined baking sheet. If you have a glass with a patterned bottom, dip it in flour and press down to flatten the biscuits to about half the thickness and emboss the pattern onto them.
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Refrigerate again for thirty minutes up to over night to chill down thoroughly on the tray.
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Bake at 180˚C in a preheated for 10-12 minutes on a lower shelf in the oven.
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Place the whole tray on a rack and leave until completely cool to transfer to a serving plate. they are very tender biscuits and will crumble if handled too roughly.
Recipe Notes
You can make the biscuits smaller or larger but you'll need to keep an eye on them and adjust the cooking time accordingly.
I buy my freeze dried strawberries in my local supermarket - you can get small tubes from larger Waitrose, Sainsbury's and Tesco stores and Ocado do them too. Do share if you find them reasonably priced elsewhere.