Redcurrant-soaked strawberries and cracked black pepper biscuits recipe
The redcurrant purée brings out the strawberries' flavour, while the black pepper in the biscuits adds a little bite, striking a wonderful balance between fruity and spicy.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.lovefood.com.
Ingredients
- 115 g redcurrants (or raspberries)
- 30 g caster sugar
- 1 tbsp water
- 675 g strawberries, hulled
- 115 g butter
- 55 g caster sugar
- 115 g plain flour
- 55 g cornflour
- 1 tsp peppercorns, crushed, but not too finely
- 1 light dusting caster sugar
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