2019-06-01+Woman+and+Home

PhotogRaPhS

SeAn CALITz

ReciPeS and food Styling

ROSIe COnROy

AnD ROSe FOOkS

PRoP Styling

SARAH BIRkS

Strawberry

andbasilG&Tea

celebrateWorldgin day on 8 June

with this deliciousfruitycocktail.

Perfectfor sippingin the garden.

Serves6 • Readyin 15mins,plus

coolingand freezing

for theice cubes:

strawberries,lemonzest julienne,

smallbunchof basil

for thecocktail:

3tbspdemerarasugar

3 strawberry& raspberrytea bags

(weusedTwinings)

400gstrawberries,sliced

smallbunchof basil

150mlgin (we used no.3 gin, which

has beenvotedthe best gin in the

worldan appropriatethreetimes!)

ice,toserve

1 Fortheicecubes,arrangethe

strawberries,lemonzestandbasilinto

ice cubetrays,pouroversomewater

andfreezeovernight.

2 Bringa litreofwatertotheboil,add

the sugarandstiruntildissolved.Remove

fromtheheat,addtheteabagsand

infusefor4mins.Removetheteabags,

coolatroomtemperaturefor20mins,

thentransferintoa largejugandchill.

3 Beforeserving,addthestrawberries,

basil,ginandicetothejug.Decant

intotumblerstoserve.

Perserving:Cals111,Fat0g,

Carbs11g w&h

Elderflower and strawberry jammy dodgers

there’s nothing sweeter than these

classic biscuits. Sure to win the

hearts of everyone who tries them.

Makes 10 double biscuits

• Ready in 55mins, plus chilling

250g butter, softened

150g caster sugar

1 egg yolk

½tsp vanilla extract

300g plain flour

for the jam:

250g strawberries

50g jam sugar

juice ½ lemon

for the elderflower buttercream:

50g icing sugar

125g butter, softened

2tbsp elderflower cordial

1 Cream the butter and sugar in an

electric mixer. Beat in the egg yolk and

vanilla. Add the flour and mix in well.

knead gently on a lightly floured

surface, then chill for 30mins.

2 Heat the oven to 180C/Gas Mark 4.

On a lightly floured surface, roll out

the dough to 1cm thickness and cut

out rounds (we used a 7.8cm round

cutter). Cut out smaller rounds or

hearts (using a cutter or end of an

icing nozzle) from half of them.

3 Place on a greased baking tray

and chill for 30mins, then bake for

10-12mins until golden. Cool.

4 For the jam, mash the strawberries

with the sugar and lemon in a small

pan. Bring to the boil and bubble for

10mins. Leave to cool.

5 Beat all the buttercream ingredients

together until smooth.

6 To assemble the biscuits, pipe

buttercream round the edge of one

biscuit, fill the centre with jam and

sandwich a cut-out biscuit on top.

Per biscuit: Cals 506, Fat 32g,

Sat fat 20g, Carbs 50g

Cook’stip

chillingthe biscuitswell between

eachstepwillensureneatedges.

if the tops expandin the oven,

you can re-cutthe holesjust

beforethe end of baking.

Be the queen

of everyone’s

hearts with

these treats

something sweet

woman&home IT’S ALL ABOuT yOu! 161