Ingredients
- 1/3 cup (80) caster sugar
- 3 eggs
- 1 cup (150g) plain flour
- 30g butter, melted
- 1 punnet strawberries, washed, hulled
- 1/3 cup (80ml) thickened cream
- Icing sugar, to dust
Method
- Preheat oven to 180°C. Line two small or one large baking tray with non-stick baking paper.
- Place the sugar and eggs in a large bowl. Beat until well combined and thickened slightly. Fold in the flour until well combined. Fold through the butter.
- Spoon tablespoons of the mixture onto the lined trays to make 16 biscuits. Bake for 10-12 minutes or until pale golden and firm. Transfer to a wire rack to cool completely.
- Thinly slice the strawberries lengthways. Use an electric beater or balloon whisk to beat the cream until firm peaks form. Sandwich the cream and strawberries between 2 biscuits. Repeat with the remaining cream, strawberries and biscuits. Dust with icing sugar to serve.
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