Redcurrant-soaked strawberries and cracked black pepper biscuits recipe
The redcurrant puree really brings out the flavour of the strawberries. And the black pepper in the biscuits gives a little warmth. If you prefer you can leave the black pepper out.
Note that this recipe needs two hours or more soaking time on top of the specified preparation time.
But do not allow the strawberries to soak in the redcurrant purée for more than 4 hours in advance, as they will start to go soggy. Assemble just before required. Serve with clotted cream or crème fraiche.
Ingredients
- 115 g redcurrants (or raspberries)
- 30 g caster sugar
- 1 tbsp water
- 675 g strawberries, hulled
- 4.1 oz redcurrants (or raspberries)
- 1.1 oz caster sugar
- 1 tbsp water
- 23.8 oz strawberries, hulled
- 4.1 oz redcurrants (or raspberries)
- 1.1 oz caster sugar
- 1 tbsp water
- 23.8 oz strawberries, hulled
- 115 g butter
- 55 g caster sugar
- 115 g plain flour
- 55 g cornflour
- 1 tsp peppercorns, crushed, but not too finely
- 1 light dusting caster sugar
- 4.1 oz butter
- 1.9 oz caster sugar
- 4.1 oz plain flour
- 1.9 oz cornflour
- 1 tsp peppercorns, crushed, but not too finely
- 1 light dusting caster sugar
- 4.1 oz butter
- 1.9 oz caster sugar
- 4.1 oz plain flour
- 1.9 oz cornflour
- 1 tsp peppercorns, crushed, but not too finely
- 1 light dusting caster sugar
Details
- Cuisine: English
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 30 mins
- Cooking Time: 30 mins
- Serves: 6
Step-by-step
- To prepare the fruit: Pull the redcurrants off their stalks, wash them and put in a saucepan with the sugar and 1 tablespoon of water. Bring to the boil and cook gently for 3 – 5 minutes.
- Remove from the heat and push through a sieve. Taste the purée; you may need to add more sugar as redcurrants can vary in sweetness. Allow the purée to cool completely.
- Pour the cooled redcurrant purée over the strawberries and allow them to soak in it for at least two hours before serving.
- To make the biscuits, preheat the oven to 170C/gas mark 3.
- Beat the butter until soft, add the sugar and beat until pale and creamy.
- Sift in the flours, add the peppercorns and work to a smooth paste.
- Roll out the dough to the thickness of a £1 coin and stamp into 8cm rounds with a pastry cutter. Place on an ungreased baking sheet and chill for 10 minutes.
- Bake in the preheated oven for 15 – 20 minutes. Remove from the oven, put on a wire rack to cool and dust with caster sugar whilst still hot.
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