Redcurrant-soaked strawberries and cracked black pepper biscuits recipe

• 115 g (4.1oz) butter
• 55 g (1.9oz) caster sugar
• 115 g (4.1oz) plain flour
• 55 g (1.9oz) cornflour
• 1 tsp peppercorns, crushed, but not too finely
• 1 light dusting caster sugar
• 115 g (4.1oz) redcurrants (or raspberries)
• 30 g (1.1oz) caster sugar
• 1 tbsp water
• 675 g (23.8oz) strawberries, hulled

1. To prepare the fruit: Pull the redcurrants off their stalks, wash them and put in a saucepan with the sugar and 1 tablespoon of water.
2. Bring to the boil and cook gently for 3 5 minutes.
3. Remove from the heat and push through a sieve.
4. Taste the puree; you may need to add more sugar as redcurrants can vary in sweetness.
5. Allow the puree to cool completely.
6. Pour the cooled redcurrant puree over the strawberries and allow them to soak in it for at least two hours before serving.
7. To make the biscuits, preheat the oven to 170C/gas mark 3.
8. Beat the butter until soft, add the sugar and beat until pale and creamy.
9. Sift in the flours, add the peppercorns and work to a smooth paste.
10. Roll out the dough to the thickness of a 1 coin and stamp into 8cm rounds with a pastry cutter.
11. Place on an ungreased baking sheet and chill for 10 minutes.
12. Bake in the preheated oven for 15 20 minutes.
13. Remove from the oven, put on a wire rack to cool and dust with caster sugar whilst still hot.

butter, caster sugar, flour, cornflour, light dusting caster sugar, caster sugar, water, strawberries

Taken from www.lovefood.com/guide/recipes/42832/redcurrantsoaked-strawberries-and-cracked-black-pepper-biscuits-recipe (may not work)