Strawberry Biscuits

strawberry biscuits

If you come to our house,  it is very unlikely that we don’t have these biscuits as a regular treat for our guests! Everybody loves them, and if you by chance came and we did not have them, previous guests must have eaten too many! They taste very unlike the short bread biscuits you buy at the supermarkets and pastry shops.

Semolina flour gives these yummy biscuits an earthy crunch texture. If you do not have this type of flour, just stay with your regular pastry flour. This is a simple recipe that could be used to make in occasions-appropriate or desired shape. For Valentine’s Day, of course I used heart-shaped cutters.

I keep these Strawberry Biscuits at least one week in a closed container at room temperature. They are a real treat!


150g unsalted butter

75g caster sugar, plus extra for sprinkling

5 tsps strawberry jam

120g plain flour; extra for rolling

100g  semolina flour


Cooking Instructions

Line the baking tray with baking paper. Preheat oven to 325F.

 In a mixing bowl, bear the butter and sugar until fluffy and light in color. Add the flour mix. Beat until the ingredients mix and dough comes together in a ball.

Dust the work counter top and roll the dough out into a circle with about 5 mm thickness.

Use your favorite shape-cutter or even cut into equal-size squares. Sprinkle half of the short breads with caster sugar. With a thin-edged spatula transfer biscuits to the prepared bakery tray.

Keep the tray in the freezer for 20 minutes until biscuits are firm.

Bake chilled biscuits for 20 minutes until slightly begin to turn golden on the edges.

After you take them out of the oven, set biscuits aside for at least one hour to completely cool down.

Add 1 tsp strawberry jam in the middle of each plain biscuits; leave 1 cm space on the edges. Put the sprinkled side on the top and lightly press.

Strawbery biscuit recipe




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