Strawberry and clotted cream whirls

OK, so summer’s forgotten that it’s meant to be here at the moment but I will still, resolutely, pursue summer baking. So what if these delightfully summery whirls are eaten under grey skies with the rain lashing against the window? Actually, today was rather lovely – warm and sunny, so maybe baking summer-themed items makes the weather realise how it’s meant to behave!

My first comment about these little biscuits is to save yourself some time and make a double batch. You’ll thank me for it later! Also remember, that while the quantity below makes 22 individual biscuits, you need 2 for the finished whirl – so that’s only 11 whirls and, let’s be honest, when was 11 ever enough of such a lovely thing?

Buttery, crumbly, shortbread style biscuits with a hint of fragrant vanilla are sandwiched with thick, golden, clotted cream and strawberries. I’m drooling just typing it! The recipe said to add the cream and strawberries separately but I found they didn’t sandwich well, so I chopped the strawberries smaller and swirled them through the cream.

To keep the biscuits crumbly and not soggy, only sandwich them when you’re ready to eat. It’s not a problem as they are quick to complete if you have the components ready – plus, everyone really enjoyed building their own!

The biscuits would work so many different ways – I’m already thinking about dipping them in molten chocolate, or sandwiching with nutella. Or, if you can’t be bothered with anything fancy, just eat them as they are.....

Ingredients

For the biscuits:

250g unsalted butter, softened
200g plain flour
50g cornflour
50g icing sugar
1 teaspoon vanilla extract

For the filling:

300g clotted cream (or whipped cream if you prefer)
250g strawberries, sliced

Method

Preheat the oven to 180˚C/fan oven 160˚C/350˚F/Gas mark 4

Line two large baking sheets with baking paper

Beat together the butter, flour, cornflour, icing sugar and vanilla until a smooth dough forms.

Spoon it into a piping bag (it’s nicest to use a star shaped nozzle so you get definition to your biscuits).

Pipe ovals onto the prepared baking trays. About the size of an egg is what you should aim for. Leave a little space for expansion during baking.

At first the paste will feel thick and piping will be hard work but, as it warms in your hands, it will get easier.

You should get approx 22 biscuits – don’t forget that each finished whirl will use two biscuits.

Bake for 15 minutes or until light golden brown. Mine took a little longer at 18 minutes, but check them before then.

Leave to cool, on the tray, on a wire rack – the biscuits will be soft and crumbly so don’t try to take them off the tray before they are cold.

When ready to serve (don’t do it too far in advance or the biscuits will soften) take one biscuit and spoon clotted cream onto the flat side.

Lay some sliced strawberry on top and then sandwich with a second biscuit. I actually found it a lot easy to chop the strawberries and swirl them through the cream – that meant both biscuits stuck better!

Bask in the glory of the wonderful thing you have created.

Eat.