Roasting is the perfect way to cook fruit while ensuring it retains its colour, shape and flavour. It's especially good for strawberries, especially if they're lacking in flavour.
Roasted strawberries are great with scones, but here I've used them to top a crisp thumprint cookie.
120g plain flour
60g ground almonds
1/4 tsp vanilla paste or seeds of 1/2 bean
Heat oven to 200C. Line a baking tray with nonstick baking paper.
Place sugar, flour, butter, ground almonds into a food processor and whiz them until they resemble breadcrumbs.
Add the egg and pulse slowly until the mixture forms a dough. Be careful not to over mix at this stage.
Remove biscuit dough from the food processor and divide into 12 equal portions.
Roll each portion into a ball and place onto a nonstick baking tray and pres the centre down with your thumb, almost all the way through.
At this stage you would add a blob of jam for thumbprint biscuits but I have baked mine naked so I can top them with strawberries.
Bake for 20 minutes until golden brown, remove from the oven and allow to cool.
Top each one with a roasted strawberry (recipe follows) and some of the strawberry syrup from roasting.
Eat immediately otherwise the strawberries will make the biscuit soft. If you're not eating them immediately, store the biscuits in a separate airtight container.
1 chip/punnet of small strawberries, washed and hulled
2 Tbsp vanilla syrup - or 1/2 a teaspoon of vanilla paste and 1 Tbsp sugar
Heat oven to 180C.
Put the strawberries in a bowl with the vanilla syrup and stir gently. Take a large sheet of greaseproof paper and fip the strawberries onto it, then form the paper into a parcel around them. Fold the ends in to secure the parcel.
Place the strawberry filled parcel onto a baking tray and roast for 12 minutes. Strawberries should just start to soften but hold their shape still. Don't over roast or you will end up with mush.
For more recipes like this visit Pease Pudding.
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