Name: Peppered spelt shortbread with strawberries and lemon curd cream
Total time: 3600 s
Yield: 4
Ingredients: 125 gram salted butter; 4 tablespoon caster sugar; 180 gram white spelt flour; 230 gram strawberry; 200 millilitre double cream; 11 1/2 tablespoon lemon curd

Step 1

Preheat the oven to 180°C/160°C fan/gas mark 4. Line a baking sheet with parchment.

Step 2

In a large bowl, beat together the butter (125 g) and sugar (45 g) using a wooden spoon, until well combined. Sieve in the flour (180 g) , add a good grinding of freshly ground black pepper (about 20 turns of the peppermill) and slowly mix to form a soft dough.

Step 3

Put the dough onto the baking sheet and roll out with a rolling pin to make a 20cm round. Prick the circle all over with a fork and pinch all around the edge to make a fluted pattern. Using a sharp knife, score the top into wedges, cutting no more than a quarter of the way down the dough.

Step 4

Bake in the middle of the oven for 30-35 minutes until lightly golden. The biscuit will feel very soft at this stage, but it will set once cooled. Sprinkle immediately with caster sugar and set aside to cool on a wire rack.

Step 5

Put the double cream (200 mL) and lemon curd (180 g) into a bowl and whisk until the cream just holds its shape. Snap the shortbread into triangles and serve with the lemon curd cream and strawberries (230 g) .

Peppered spelt shortbread with strawberries and lemon curd cream

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