Made up on the hoof at a Sunny’s Kitchen community lunch, the surprise of the title was whether these were going to be edible…They were intended to be shortbread, but I messed the recipe up and had to doctor it as I went along. They turned out well enough for the recipe to be requested – it’s pretty hard to create something unpalatable from flour, butter, sugar and wild strawberries!
The fruit was picked from The Backlands, our beautiful community garden, but when I was looking for a fresh strawberry biscuit recipe I found them thin on the ground. Who knows why, as they were fab. I don’t know how they’ll keep as they were promptly hoovered up…
Makes around 20 biscuits
150g golden caster sugar
1 teaspoon vanilla extract
375g plain flour
100g fresh strawberries, diced small (this weight it a guess – I used the amount in the box pictured! A couple of handfuls.)
Pre-heat oven to 180C / gas 4. Line two baking trays with greaseproof paper.
Rub the butter into the flour. Add the sugar, vanilla and a splash of milk and mix until it looks like a thick cake dough. Gently stir through the strawberries.
Spoon tablespoons-dollops out onto the prepared trays and bake for 15 – 20 minutes.