STRAWBERRIES AND CREAM WITH SABLE BISCUITS
You will need a 9cm-long oval or round cookie cutter for this recipe.
1/ 2 cup (110g) caster sugar 1/ 2 vanilla bean, split, seeds removed 400g Sweet Eve strawberries (substitute best available strawberries), hulled 200ml thickened cream, whipped
60g caster sugar 200g unsalted butter, softened 2 egg yolks
1/ 2 tsp vanilla extract 190g plain flflour For the sable biscuits, in a stand mixer fifitted with the paddle attachment, beat sugar and butter until pale and flfluffy. Add 1 egg yolk and vanilla, and beat until combined. Add flflour and a pinch of salt flflakes, and beat until mixture just forms a dough. Transfer to a flfloured work surface and flflatten into a disc. Enclose in plastic wrap and chill for 1 hour or until fifirm.
Preheat oven to 190°C. Grease 3 baking trays and line with baking paper.
Roll out dough between 2 sheets of baking paper to 4mm thick. Transfer to a prepared tray and freeze for 10 minutes or until fifirm. Using 9cm-long oval or round cookie cutter, cut into biscuits. Place biscuits on remaining prepared trays, 2cm apart, and freeze until fifirm. Brush biscuit tops with remaining egg yolk. Bake for 8-10 minutes or until golden. Stand on trays for 5 minutes, then transfer to a wire rack to cool completely.
Meanwhile, to make the vanilla sugar, place sugar and vanilla seeds in a food processor and pulse until combined (vanilla sugar can be stored, in an airtight container, for up to 6 months).
Toss 2 tbs vanilla sugar and strawberries in a bowl and stand for 10 minutes to macerate slightly.
Divide cream among serving bowls, top with strawberries and macerating juices, and serve with sable biscuits.