Redcurrant Soaked Strawberries with Cracked Black Pepper Biscuits recipe

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  • Serves 4
  • 15 mins to prepare and 15 mins to cook
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Redcurrant Soaked Strawberries with Cracked Black Pepper Biscuits
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Customer recipe
Added 31 months ago

My Grandmother always served strawberries with a twist of black pepper which really brings out their flavour and reminds me of her summer kitchen. This recipe combines the zing of redcurrants and the warmth of the black pepper.

For Craked Black Pepper Biscuits

Preheat the oven to 1700C, 3250F, gas mark 3.

Beat the butter until soft, add the sugar and beat until pale and creamy.

Sift in the flours, add the peppercorns and work to a smooth paste.

Roll out the dough to the thickness of a £1 coin and stamp into 8cm rounds with a pastry cutter. Place on an ungreased baking sheet and chill for 10 minutes.

Bake in the preheated oven for 15 – 20 minutes. Remove from the oven, put on a wire rack to cool and dust with caster sugar whilst still hot.

For Redcurrant Soaked Strawberries

Pull the redcurrants off their stalks, wash them and put in a saucepan with the sugar and 1 tablespoon of water. Bring to the boil and cook gently for 3 – 5 minutes. Remove from the heat and push through a sieve. Taste the puree; you may need to add more sugar as redcurrants can vary in sweetness. Allow the puree to cool completely.

Pour the cooled redcurrant puree over the strawberries and allow them to soak for at least two hours before serving.

Lay a biscuit on a serving plate and spoon some strawberries carefully on the top. Place another biscuit on top of that and dust with icing sugar. Spoon some of the sauce around the biscuit and finish with a spoon of clotted cream if wished.

Do not allow the strawberries to soak in the redcurrant puree for more than 4 hours in advance, as they will start to go soggy. Assemble just before required.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 115g butter
  • 55g caster sugar
  • 115g plain flour
  • 55g cornflour
  • 1 tsp peppercorns - crushed well in a pestle and mortar or put through a pepper grinder. It should not be too fine
  • some caster sugar for dusting
  • 115g redcurrants (or raspberries)
  • 30g caster sugar
  • 1 tbs water
  • 675g strawberries, hulled
  • some Clotted Cream or creme fraich to serve
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