What you’ll need
500g strawberries, hulled and quartered
¾ cups verjus
½ cup caster sugar
1 vanilla bean, split
zest of 1 orange
1 teaspoon pink peppercorns
½ cup water
For the biscuits
50g butter
125g quinoa flakes
2 eggs lightly beaten
250g caster sugar
2 tablespoon The Healthy Baker Plain Flour
2 teaspoon baking powder
1 orange zest
pinch salt
To make the pickled strawberries, pack the strawberries into a large jar.
Combine the verjus, sugar, water, vanilla, orange zest and pink peppercorns in a small saucepan.
Bring to the boil, stirring occasionally then set mixture aside to cool for 10 minutes. Pour over the strawberries, seal and keep in the fridge for up to one week.
For the biscuits, preheat oven to 180C and line two baking trays with paper.
Mix the melted butter with the quinoa flakes, sugar and eggs. Sift in the flour, baking powder, zest and salt and gently mix together.
Drop small amounts of the mixture (about a teaspoon full) on the baking trays, leaving plenty of space for the mixture to spread and bake for 10 minutes (or until golden).
Let cool on the tray for a few minutes before transferring to a wire rack to cool completely.
