Strawberry Galette -

Strawberry Galette

Ingredients

150 g (5 oz) unsalted butter
50 g (2 oz) icing sugar, sifted
Few drops almond essence
175 g (6 oz) plain flour, sifted
50 g (2 oz) blanched almonds, chopped finely
500 g (1 lb) strawberries, halved
284 ml (10f1 oz) carton double cream, whipped
Icing sugar to dust

Details

Serves: 6

Method

Cream the butter, icing sugar and almond essence together in a bowl, then gradually work in the flour and almonds. Work the mixture until it binds together.

Divide the dough in half and press out to a 20 cm (8 inch) round on a piece of non-stick paper placed on the turntable. Prick all over and cook on LOW for 6 minutes. Leave to stand for 2 minutes.

Gently place a 20 cm (8 inch) round cake tin on top of the biscuit and, while it is still warm, neaten the edge with a sharp knife.

Repeat the cooking procedure with the second half of the dough. After neatening, cut this biscuit into 8 wedges. Leave both biscuits to cool.

Place the biscuit round on a flat serving plate and cover with half of the strawberries. Spread with the cream, then top with the remaining strawberries. Arrange the biscuit wedges on top and sprinkle with a little icing sugar.

Preparation time: 25 minutes
Power setting: LOW
Cooking time: 12 minutes
Standing time: 4 minutes

Related food category:

• Dessert and Puddings