Preparation time:15 minutes
Cooking time:20 minutes
Makes: 24
Nutritional values
Energy: 95kcal, Fat: 5.4g, Saturated Fat: 3.2g, Carbohydrate: 10.3g, Sugars: 5.2g, Salt: 0.1g
Recipe from Waitrose
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Ingredients
150g plain flour, plus extra for dusting -
½ tsp baking powder -
½ tsp ground cinnamon -
Pinch ground cloves -
½ tsp freshly ground black pepper -
50g butter, softened -
50g dark brown soft sugar -
1 medium free range egg -
2 tbsp clear honey -
24 evenly sized, large strawberries -
150ml whipping cream, lightly whipped
1. Preheat the oven to 170ºC, gas mark three and line two baking sheets with baking parchment. Place the flour, a pinch of salt, baking powder, spices, butter and sugar into a food processor. Blitz briefly. Whisk the egg and honey together in a separate bowl, then with the motor running on the food processor, slowly trickle in the egg mixture to make a firm dough – you might not need it all.
2. On a work surface dusted with flour, roll out the dough to about 5mm thick, then use a 4cm cutter to stamp out 24 rounds. Any leftover dough can be frozen.
3. Arrange the rounds on the baking sheets and cook for about 15-20 minutes or until slightly darker in colour. Cool on a wire rack.
4. Slice the top from each strawberry to leave a flat base. Using a piping bag with a small 0.5cm round nozzle, pipe a dot of cream into the centre of each cooled biscuit and top with a strawberry. Pipe around the base of each strawberry and finish with a small dot of cream on the pointed top to make a bobble for Santa’s hat. Serve immediately.
