Redcurrant-soaked strawberries and cracked black pe

Name: Redcurrant-soaked strawberries and cracked black pepper biscuits recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 115 g (4.1oz) butter; 55 g (1.9oz) caster sugar; 115 g (4.1oz) plain flour; 55 g (1.9oz) cornflour; 1 tsp peppercorns, crushed, but not too finely; 1 light dusting caster sugar; 115 g (4.1oz) redcurrants (or raspberries); 30 g (1.1oz) caster sugar; 1 tbsp water; 675 g (23.8oz) strawberries, hulled

Servings: persons

1
To prepare the fruit: Pull the redcurrants off their stalks, wash them and put in a saucepan with the sugar and 1 tablespoon of water.
2
Bring to the boil and cook gently for 3 5 minutes.
3
Remove from the heat and push through a sieve.
4
Taste the puree; you may need to add more sugar as redcurrants can vary in sweetness.
5
Allow the puree to cool completely.
6
Pour the cooled redcurrant puree over the strawberries and allow them to soak in it for at least two hours before serving.
7
To make the biscuits, preheat the oven to 170C/gas mark 3.
8
Beat the butter until soft, add the sugar and beat until pale and creamy.
9
Sift in the flours, add the peppercorns and work to a smooth paste.
10
Roll out the dough to the thickness of a 1 coin and stamp into 8cm rounds with a pastry cutter.
11
Place on an ungreased baking sheet and chill for 10 minutes.
12
Bake in the preheated oven for 15 20 minutes.
13
Remove from the oven, put on a wire rack to cool and dust with caster sugar whilst still hot.

594

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 115 g (4.1oz) butter, 55 g (1.9oz) caster sugar, 115 g (4.1oz) plain flour, 55 g (1.9oz) cornflour, and more.

Yes, Redcurrant-soaked strawberries and cracked black pepper biscuits recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Redcurrant-soaked strawberries and cracked black pepper biscuits recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions