You can't beat a bowl of strawberries in the summer. Especially when eating wild European strawberries, which do taste exquisite and that’s not a word that comes to me easily. This dish calls for a slight caramelisation in a pan with a dash of our very own apple cider vinegar to really make the strawberries sing. Don't forget the delectable addition of a side of shortcake to soak up all of the tangy syrup.
Blend the butter and sugar until light and fluffy. Sift the flour and ground rice with a pinch of salt into the sugar and butter mixture. Knead very gently together until it forms a paste. Turn out on to a sheet of greaseproof paper and roll up into a cylinder 7-8cm in diameter. Chill for at least two hours.
2
Line a pastry tray with a sheet of greaseproof paper,. Turn the pastry out of its paper and cut the dough into rounds of a little less than half a centimetre thick and arrange on the tray. Bake at 160c for twenty mintues - the biscuit should be just turning a golden colour - and allow to cool.
For the strawberries
3
Remove the stalks from your strawberries and slice into halves or keep small ones whole. Mix the vinegar and sugar together in a pan over a medium heat. Let the mixture simmer until it becomes slightly thicker.
4
Once more a glaze consistency, turn off the heat and add your strawberries. Gently stir the strawberries in the pan until warmed through and thoroughly coated in your glaze. Serve with your shortcake biscuits and a scoop of a good quality vanilla ice cream.
Ingredients
For the shortcake
100softened unsalted butter
50caster sugar
110plain flour
40ground rice or cornflour
For the strawberries
2punnets of strawberries
1tbsplight muscovado sugar
1tbspBen's Good, Ordinary Apple Cider Vinegar
vanilla ice cream to serve
Directions
For the shortcake
1
Blend the butter and sugar until light and fluffy. Sift the flour and ground rice with a pinch of salt into the sugar and butter mixture. Knead very gently together until it forms a paste. Turn out on to a sheet of greaseproof paper and roll up into a cylinder 7-8cm in diameter. Chill for at least two hours.
2
Line a pastry tray with a sheet of greaseproof paper,. Turn the pastry out of its paper and cut the dough into rounds of a little less than half a centimetre thick and arrange on the tray. Bake at 160c for twenty mintues - the biscuit should be just turning a golden colour - and allow to cool.
For the strawberries
3
Remove the stalks from your strawberries and slice into halves or keep small ones whole. Mix the vinegar and sugar together in a pan over a medium heat. Let the mixture simmer until it becomes slightly thicker.
4
Once more a glaze consistency, turn off the heat and add your strawberries. Gently stir the strawberries in the pan until warmed through and thoroughly coated in your glaze. Serve with your shortcake biscuits and a scoop of a good quality vanilla ice cream.
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.
AuthorBen WatsonCategoryDessert, Summer, Sweet
