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  • Writer's pictureLisa Nell

Summer Bake Series! Strawberry Delight!

The combination of strawberries and chocolate is a beautiful thing. Actually anything with ripe, plump juicy warm strawberries is a beautiful thing. And come to think of it, the same applies to chocolate. So... here we are, with this wonderful combination to make Chocolate and Strawberry biscuits!

For these biscuits, you will need to line two baking trays with baking paper.

Pre-heat your oven to 180ºC.


For the biscuits

125g Unsalted Butter, Softened

75g Soft Light Brown Sugar

75g Caster Sugar

1 Tsp Vanilla Extract

1 Medium Egg

200g Plain Flour

50g Cocoa Powder

For the buttercream

75g Unsalted Butter, Softened

150g Icing Sugar

4-5 Strawberries, Blitzed

How I make my Strawberry Delights:

  1. Put the butter and both sugars in a bowl and beat together until the mixture becomes paler in colour. Then add the vanilla and egg, mixing well.

  2. Gradually add the flour and cocoa powder, mixing as you add until the mixture 'clumps' together. Finish it off with your hands until it's a smooth dough.

  3. Wrap the dough in cling film and place in the fridge for at least 30 minutes.

  4. Make the buttercream while you are waiting. Beat together the softened butter and icing sugar until smooth and creamy. You need to ensure the butter is soft enough to do so. Blitz your strawberries so they are like a strawberry puree, which you then add slowly into the icing mixture, stirring in carefully with a spoon. Spoon the mixture into a piping bag and place in the fridge for at least 30 minutes.

  5. Now go back to your biscuits. Remove the dough from the fridge and roll it out between two pieces of cling film to a 5mm thickness. I used a 4-5cm cutter for my biscuits which made 40 rounds. You will need an even number no matter how many you make!

  6. Arrange the biscuits on your lined baking trays and bake at 180ºC for 12-14 minutes. Once done, leave to cool on the trays for a few minutes before transferring to wire racks to completely cool before icing.

  7. Once the biscuits are completely cooled, pipe a circle of icing onto half of the biscuits, and then sandwich with the non-iced biscuits.

  8. Goes extremely well with a cup of tea!


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