These cute little biscuits are a taste of childhood, combining the flavours of strawberry, vanilla and chocolate, inspired by the classic ice cream. They melt in the mouth, are perfectly paired with a cup of tea and, unlike a bowl of ice cream, are even better enjoyed on the coldest of days.
Advertisement - Continue Reading Below
Yields:
35
Prep Time:
30 mins
Cook Time:
25 mins
Total Time:
55 mins
Ingredients
175 g unsalted butter, softened
200 g golden caster sugar
1 medium egg, plus 1 yolk
2 tsp. vanilla bean paste
350 g plain flour
20 g freeze-dried strawberries
A few drops red food colouring gel
20 g cocoa powder
25 g dark chocolate, melted
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. Put the butter and sugar into a bowl and beat with an electric hand whisk until pale and fluffy, about 2min. Add the eggs and vanilla paste, and beat until combined. Divide the mixture into three bowls. In a mini food processor, blitz the dried strawberries until finely ground. Beat into one of the bowls of dough with 110g of plain flour and red food colouring, until combined. Add cocoa powder, melted chocolate and 110g flour to another bowl and beat until combined. Add the remaining flour to the last bowl and beat until combined.
Step 2Line a large loaf tin with baking paper leaving enough overhang. Press the strawberry dough into the tin, in an even layer, followed by the vanilla dough and then the chocolate. Transfer to the freezer for 1hr.
Step 3Remove dough from the freezer and slice in half lengthwise so you have two blocks of dough. Cut each block into 1cm-wide cookies, trimming the sides with a sharp knife if you want them to be extra neat – you should have about 35 cookies in total. Transfer to baking paper-lined trays and bake for 10-12min - you will likely need to do this in two batches. Leave to cool on the tray for 5min then transfer to a wire rack and leave to cool completely.
GH TIPS
Want to get ahead? This dough will freeze for up to 1 month.
Don't be tempted to slice the biscuits too thin. The thicker the biscuit, the less crisp the texture, leading to a soft, melt-in-the-mouth bite.
Our favourite biscuit and cookie recipes for when you need that sugar hit
Nadine is the Kitchen Editor, creating delicious, exciting recipes for GH. Her background is eclectic – time spent as a teen mag website editor interviewing the likes of Lady Gaga before becoming a standby contestant for GBBO - and it shows in her style cooking. Full of flavour, interesting stories and fun!
