麻豆约拍

Strawberries Romanoff with whipped yoghurt and jam biscuits

Strawberries Romanoff
500g strawberries, green top removed and halved
Juice and zest 1 orange
Splash orange liqueur
2 teaspoons icing sugar

Mix everything together and chill for a few hours giving the bowl an occasional toss.

Whipped yoghurt

350ml double cream
175ml Greek style yoghurt
1 tablespoon honey
1 teaspoon vanilla paste or extract

Whip the cream to soft peaks then whisk in the honey and vanilla. Fold in the yoghurt.

Jam biscuits

175g soft butter
160g castor sugar
2 egg yolks
225g plain flour
50g ground almonds
陆 teaspoon baking powder
Your choice of jams

Beat the butter, sugar and yolks together with an electric whisk until pale and fluffy. Mix in the flour, almonds and baking powder to a dough. Line 2 baking trays with parchment paper. Set the oven to 150oc.
Take a dessertspoon of the dough and roll into ball and place on baking tray a few centimetres apart. Press down and make a dent in the middle with your thumb - good to use damp hands for the rolling and denting.
Spoon some jam into the dent.
Bake for about 30 minutes or until golden and firm. Cool before serving.

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