Spiced biscuits with strawberry pepper yoghurt
“Strawberries love pepper, for some unknown reason”
- 400 g thick natural yoghurt
- 1/2 tsp cracked black pepper
- 1 tbsp icing sugar
- 300g small strawberries
Spiced biscuits
- 100g butter
- 80g caster sugar
- 150g plain flour
- 1/2 tsp baking powder
- 1 tsp mixed spice
- 1 egg yolk
- 1 extra tbsp caster sugar
Here they are tossed in a black pepper yoghurt and served between little spiced biscuits. If you like a richer taste, substitute the yoghurt with mascarpone.
Method
To make the biscuits, heat the oven to 170C. With an electric mixer, beat the butter and sugar until pale and fluffy. Beat in the egg yolk.
Sift together the flour, baking powder and mixed spice. Add the flour mixture to the butter mixture, mixing well with a knife. Squish the mixture together and knead briefly until smooth, allowing the warmth of your hands to soften the dough.
Roll out finely on a lightly floured bench (best done under a sheet of clingfilm) and cut into 8cm rounds with a fluted cookie-cutter. Place on a baking tray lined with greaseproof paper, and sprinkle with caster sugar.
Bake for 12 to 15 minutes until just-cooked, but not browned. Carefully transfer to a wire rack - they should still be a little soft but will crisp as they cool.
Hull and halve the strawberries, or quarter if large. Mix the yoghurt, pepper and icing sugar together.
Top four biscuits with a plop of pepper yoghurt, a pile of strawberries and another plop of yoghurt, then lightly press four biscuits on top and serve.
Serves 4.
