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Orange biscuits with strawberries and Cointreau cream
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
"Share these delightful biscuits with your loved one."
Ingredients:
  • 250g plain flour
  • 125g chilled unsalted butter, coarsely chopped
  • Pinch of salt
  • 40.00 gm cold water
  • 85g icing sugar mixture
  • 1 orange, rind finely grated
  • 300ml double cream
  • 2 tsp Cointreau or orange-flavoured liqueur
  • 250g punnet strawberries, washed, hulled
Instructions:
  • Combine flour, butter, icing sugar, orange rind, and salt in a food processor until mixture resembles fine crumbs, about 30 seconds. Gradually add water and pulse until just combined.
  • Transfer the pastry to a lightly floured work surface and gently knead with the heel of your hand until smooth. Avoid overworking. Form it into a disk, wrap in plastic, and refrigerate for 1 hour until firm.
  • Take the pastry out of the plastic wrap and gently knead with the heel of your hand until smooth. Shape it into a disc, then roll it out between two sheets of baking paper to a 4mm thickness. Transfer the pastry to a tray, cover with plastic wrap, and chill in the fridge for 30 minutes.
  • Preheat the oven to 170°C. Roll the pastry into a 1cm-thick disc and use 2 different sized heart-shaped cutters to make biscuits. Arrange on a baking tray lined with parchment paper and bake for 25-30 minutes until lightly golden. Cool on a wire rack.
  • In a small bowl, combine cream, Cointreau, and 10g of icing sugar. Refrigerate until needed. Dust cooled biscuits with the remaining icing sugar and serve with strawberries and cream.

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