Strawberries Romanoff with whipped yoghurt and jam biscuits

Cooking with Paula McIntyre

Strawberries Romanoff with whipped yoghurt and jam biscuits

Strawberries Romanoff 500g strawberries, green top removed and halved Juice and zest 1 orange Splash orange liqueur 2 teaspoons icing sugar

Mix everything together and chill for a few hours giving the bowl an occasional toss.

Whipped yoghurt

350ml double cream 175ml Greek style yoghurt 1 tablespoon honey 1 teaspoon vanilla paste or extract

Whip the cream to soft peaks then whisk in the honey and vanilla. Fold in the yoghurt.

Jam biscuits

175g soft butter 160g castor sugar 2 egg yolks 225g plain flour 50g ground almonds ½ teaspoon baking powder Your choice of jams

Beat the butter, sugar and yolks together with an electric whisk until pale and fluffy. Mix in the flour, almonds and baking powder to a dough. Line 2 baking trays with parchment paper. Set the oven to 150oc. Take a dessertspoon of the dough and roll into ball and place on baking tray a few centimetres apart. Press down and make a dent in the middle with your thumb - good to use damp hands for the rolling and denting. Spoon some jam into the dent. Bake for about 30 minutes or until golden and firm. Cool before serving.