Strawberry Ripple Shortbread Slice Claire Justine
Preheat oven to 180C/350 (fan forced). (Note 1) Spray a 20cm/9" square tin with oil and line with baking/parchment paper with overhang (so it can be lifted out once cooked). Mix together flour, oats, sugar, baking powder and salt. Add butter and egg then mix.
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Directions. Step 1 Preheat oven to 200°C (180°C fan) mark 6 and line 2 baking sheets with baking parchment. Lightly flour a work surface and roll out 1/2 the pastry just larger than a 20.5cm.
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1: Choose the right strawberries. Your hearts will be prettiest if you use medium-size round strawberries - not the huge ones that have lots of folds. 2: Remove the stem with a paring knife. But.
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Cut into ten even slices. Transfer the pastry to the baking sheets. Brush the top with the beaten egg. Bake for about 18-20 minutes or until risen and golden brown. Remove from the oven and allow to cool completely. While the pastry is cooling, prepare the fillings. Slice the strawberries and set aside.
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Instructions. Heat your oven to 190C or 375F and grease an 8 inch brownie pan either with butter or parchment paper so you can release the bake easily once it's cooked. In a large bowl add the flour, baking powder and ground almonds and combine. In a separate bowl whisk your egg and add the melted butter and combine.
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Melt for 3 minutes, 80 degrees, Speed 2 (or until melted). Add the biscuits to the Thermomix bowl and mix for 5 seconds, Speed 8. Scrape down the sides of the bowl and mix for a further 5 seconds (or until crushed and combined with the melted butter). Press the biscuit base firmly into the prepared baking tin.
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1) In a large mixing bowl add flour, oats, and sugar. Mix until well combined. 2) Add softened butter and using your hands, rub the butter into the flour until it forms a crumbly dough. 3) Transfer about 2/3 of the crumble dough into the lined pan and firmly press it in to form the base.
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Mousse and Filling. Strawberry Mousse - In the bowl of a stand mixer with the whisk attachment, cream the cream cheese and powdered sugar. Then, add the heavy cream and whip until light and fluffy. Add the strawberry puree and combine well. 1 cup Cream cheese, ½ cup Heavy cream, ⅓ cup Powdered sugar, ½ cup Strawberry puree.
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Step One: For Heart Shapes, Create A V At The Top Of The Berry Before Slicing. Cut from the top down, beginning at one side. At the top, slice at a 45° angle toward the middle of the fruit. Cut until the knife's blade reaches the middle, then do the same on the other side until the cuts meet.
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It's sort of like this easy tip for slicing onions quickly. Leave the leaves on the strawberry, and slice almost all the way through, without fully cutting through the berry. Then use your fingers to gently spread the slices out into a fan shape. It's really easy, and it's the perfect way to fancy up a plate!
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1. Make a V shape in the top before slicing the strawberry to get heart shapes. Slice from the top down, starting at 1 side of the top, towards the center of the berry at a 45-degree angle until the blade of the knife reaches the center. Repeat this on the other side so the cuts meet, then remove the V-shaped section.
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Preheat oven at 350°F (180°C). Line an 8×8-inch baking pan with parchment paper. Slightly oil the paper with coconut oil, set it aside. In a mixing bowl, combine all the bottom and top crust ingredients: oat flour, rolled oat, salt, cinnamon, maple syrup, and vanilla extract.
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Refrigerate for 30 minutes or until firm. Drain the coconut and squeeze out any liquid. Place the coconut in a food processor, and add the strawberries, coconut cream, vanilla, maple syrup and coconut oil. Process, scraping down the sides occasionally, for 2-3 minutes. Spoon into the tart tin and smooth the top.
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Preheat oven to 180C. Spray a 20cm square slice tin with cooking oil, then line with baking paper and allow it to overhang. Combine the flour, oats, brown sugar, baking powder and salt. Add in the butter and egg, then mix again. Measure out one cup of the mixture and set aside.
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To slice strawberries, carefully hull the strawberries. A 1/4-teaspoon measuring spoon or strawberry huller makes this easy! A 1/4-teaspoon measuring spoon or strawberry huller makes this easy! Place the berry, hull side down, on a cutting board, and cut into slices.
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Slice the strawberries and arrange them on top then place in the fridge overnight to set completely. Once set, remove from the tin. Remove the baking paper from the base and place on a serving plate. Carefully slice into 16 even pieces using a sharp knife and wiping it clean with a paper towel between each slice. Keep in the fridge until ready.
