This week marks a highlight of the gardening calendar, the Chelsea Flower Show. I’d love to go some time, but for now I enjoy following the ambitious designs and beautiful blooms from afar, a ritual I have followed since my school study leave days! I thought a suitably floral bake would be appropriate this week therefore, and experimented to come up with these rose and strawberry melting moments. The buttery, rose-scented biscuits are sandwiched with a fruity, strawberry mascarpone cream – light, summery, aromatic and moreish. To make the biscuits, you will need:
92g butter (room temperature)
45g icing sugar
12g custard powder
112g plain flour
1/4 tsp rose extract (although I photographed vanilla by mistake!)
For the filling:
1 tbsp strawberry jam.
Preheat the oven to 170C/ 150C Fan/ Gas 4 and grease and line a baking tray with parchment. Beat the butter and icing sugar together until soft and creamy.
Add the rose extract and sift in the flour and custard powder. Mix together until you have a dough.
Roll the dough into small balls, around a teaspoon each, then squash down lightly with a fork to make biscuit shapes.
Bake in the preheated oven for 15 minutes. Allow to cool for 5 minutes on the tray then transfer to a wire rack to cool completely.
To make the filling, lightly whip the mascarpone, then add the jam. It will quickly firm up as the sugar in the jam magically sets the soft cheese.
Sandwich the biscuits together, then sprinkle with icing sugar and edible rose petals and serve.
What are you baking this weekend? Have you been following the Chelsea Flower Show?
The biscuit base is adapted from Baking Mad, given a Rosie twist!