B R I T I S H G A R D E N PA R T Y
FOOD RECIPES
The Jockey Club’s Director of Culinary, Frazer Wilson, has shared his Great British Picnic favourites for you to make at home - great for the whole family to tuck into!
G I N STRAWBERR I ES & CUSTARD CREAMS
Makes 8
For the gin strawberries • 300g of strawberries
Form into round balls, about the size of a walnut. Place on a lined baking tray, leaving room to expand. Press into the top of each with a fork.
• 100g of sugar • 500ml of gin For the custard biscuits: • 5oz/150g plain flour • 2oz/60g Bird’s Custard Powder • 5oz/150g good quality butter at room temperature
Top Tip – To get an even size, Roll into a long sausage shape and cut into 16 discs, then form into round balls.
• 2oz/60g icing sugar • 1/4 tsp baking powder Method:
Pre-heat your oven to 180 degrees electric / gas mark 4 and bake on the middle shelf for 15 minutes, until the bases just begin to slightly golden brown. Remove from oven and allow to cool completely on cooling rack. To make the cream fillings: Whip 200ml of whipping cream with vanilla to taste until soft peaks form. Lightly mash the strawberries saved from the gin, with the back of a spoon, leaving small pieces of strawberries. Now build your Strawberry Custard Creams and pour yourself a Strawberry Gin Cocktail. Enjoy!
Cut the strawberries into quarters. Place in a jar with the sugar and gin, close the lid and give it a good shake to start dissolving the sugar. If you have time, leave to soften for 2–3 days, shaking each day. Strain the strawberries from the gin, and then you can start making the biscuits. To make the custard biscuits: Sift the flour, custard powder and baking powder into a bowl and set aside. Cream the butter and sugar for about 3 minutes, add the sifted flour, custard and baking powder mix well.
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