delicious - - GUEST CHEF -

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.

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