Strawberry Shortcake Biscuits

I fancied making shortbread and I had some strawberries. Perfect. The thing is, I always see recipes for shortbread to be served with strawberries. I wanted to know what would happen if I put the strawberries in the biscuits. So I did. And they are delicious; you don't even need the cream.

A lovely biscuit to go with a cup of tea. How summery and oh so British!

Ingredients:

225g butter, softened
110g caster sugar, plus extra for dusting
300g plain flour
100g cornflour
Pinch of salt
2-3 strawberries, chopped small

Method:      (Makes about 16)

Set the oven to 170 C and line a baking sheet with greaseproof paper. (A good tip is to sprinkle the baking sheet with water so that the paper sticks to it).

Cream the butter and sugar together until combined. Add the flours and salt and work in until beginning to clump coming together. It will be very dry at this stage. Add the strawberries and work them in to make a soft dough.

On a floured surface, or ideally a silicone sheet put the dough in the centre and cover with greaseproof paper. Roll out to a thickness of about 1cm. If the dough is still to sticky, add a little more flour. Cut into biscuits with your favourite cutter or slice by hand. Using a spatula, lift the biscuits onto the baking sheet, sprinkle with sugar and cook for 20 minutes, when they will be golden. Cool on a wire rack before eating. Or eat one hot like I did!