Every single summer I forget about strawberries. This particularly soggy august has had me craving autumnal flavours and comfort food, but now that is has reached the end of the season, I want to rewind and take advantage of the summer fruits that have filled the supermarket isles. Sure you can get them all year round, but they are nothing compared to fresh, in season, British strawbrries.
So, I made these biscuits to satisfy a last-minute summer feeling, while perfectly aware summer is quickly turning into autumn. A soft, shortbread base is topped with jammy, fresh strawberries and a crunchy-almost-crumble like topping. They are sticky, sweet and a recipe that needs to be made before the strawberry season is through.
This recipe has been adapted from this Good Food recipe to be made vegan. It’s simple to make, with the jammy strawberries, soft shortbread and crunchy topping making them delightfully moreish. It takes a while to cook, 25 minutes in the first instance, followed by a further 30 minutes; longer than nearly any other biscuit recipe, but the end result is worth it.