Strawberry and cream biscuits

These delightfully sweet biscuits are the ideal combination of strawberries and 'cream'.
1H 30M

The kids will love these pink and white biscuits, they’re delightfully sweet with the perfect flavour combination of strawberries and ‘cream’.

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1.Split the vanilla bean in half lengthways; scrape out the seeds. Discard pod or save for another use (see notes).
2.Beat butter, sugar and vanilla seeds in a medium bowl with an electric mixer until light and fluffy. Beat in egg. Stir in 2¹⁄³ cups of the sifted flour. Knead dough on floured surface until smooth.
3.Divide dough in half. Return half the dough to the bowl; stir in essence and remaining sifted flour. Tint pink with colouring.
4.Divide the vanilla and strawberry doughs in half. On a floured surface, shape each portion of dough into 30cm (12-inch) logs (you will have two vanilla and two strawberry logs). Twist one vanilla and one strawberry log together to create a marbled effect; smooth into a neat log again. Repeat with remaining logs (you will have two marbled logs). Wrap logs in baking paper; freeze about 2 hours or until firm.
5.Remove logs from freezer; set aside for 15 minutes to soften slightly.
6.Meanwhile, preheat oven to 180°C/350°F. Line oven trays with baking paper.
7.Cut logs into 1cm (½-inch) slices; place about 3cm (1¼ inches) apart on trays.
8.Bake biscuits about 13 minutes. Stand 5 minutes on tray before transferring biscuits to a wire rack over another oven tray. Cool.
9.Stir chocolate in a small heatproof bowl over a small saucepan of simmering water until melted. Spoon chocolate into a plastic resealable bag; snip off one corner and pipe chocolate into spiral or zigzag patterns on biscuits. Stand at room temperature until chocolate is set.

Place the unused vanilla pod in a jar of caster sugar to make your own vanilla sugar.

These biscuits will keep in an airtight container for up to a week.


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