As a child I remember picking strawberries in our garden but to me the best part of that was the incredibly powerful smell those strawberries left on the palm of my hand afterwards. Supermarket strawberries have lost that essence, so I hope to grow my own again one day and experience that again.
Combine ripe strawberries on a sweet crumbly almond shortbread biscuit and everyone is in heaven with this delicious vegan treat.
- 250g non-dairy spread
- ¾ cup icing sugar
- 1 teaspoon vanilla extract
- 2 cups plain flour
- 100g almond meal
- I punnet Strawberries
- 3 tablespoons Apricot Conserve (no pieces in it, super smooth)
- 2 tablespoons water
- Extra icing sugar for dusting
- Pre-heat your oven to 160c.
- Combine the non-dairy spread, sugar and vanilla extract in a bowl and mix until light and creamy. Add flour and the almond meal and mix well. Wrap dough in cling wrap and refrigerate for 5 minutes to firm up.
- Grease a 20cm fluted flan dish and roll out on a floured bench top to the size of the flan dish. Roll the pastry over your rolling pin and lift the pastry quickly into the flan dish. Press the sides gently and push the base down and prick it a few times with a fork.
- Place in oven for 20 -25 minutes, then remove. Whilst still warm, press down the centre gently. Set aside to cool.
- Wash and clean the strawberries and stand them in the centre of the shortcake base, pointy end upwards. Try to pack them tightly and work from the outside in. When they are all placed, heat the apricot conserve and water in a mug in the microwave for 40sec -1 minute (microwaves vary) Stir well.
- Use a pastry brush to ‘paint’ the strawberries with the conserve until finished. Dust with extra icing sugar.
- Options:Fill the base with whipped cashew or coconut cream.