1) In a mixing bowl, rub together the flour and butter until they resemble bread crumbs. Add the egg to make the mixture stick together. Squash into a ball and roll the dough out on a floured surface.
2) At this stage, pre-heat the oven to 190°C. While the oven heats, cut out your biscuit shapes. We've stuck to classic circular 5cm cutters.
3) Make a small dip in the centre of half of the shapes. Spoon in a big dollop of strawberry spread in the middle and spread any excess across the surface. In the centre of the remaining shapes, cut out a smaller hole. Before you sandwich the two shapes together, wash the underside of the top shape with either egg wash or milk wash. This helps them stick together.
4) On a lined tin, lay out the biscuits with an inch gap between each. To glaze, brush with milk or egg. Bake for 10/12 minutes, until golden brown.
The following products used in the recipe above are available from Healthy Supplies:
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