Prep 15 mins
Cooking 20 mins
Makes 20
Pickled strawberries are a revelation – the fruit is boosted by verjus, vanilla and bay and piled atop thin, crunchy, biscuits with a dollop of goat’s curd.
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.
The Healthy Baker flours are milled from premium 100 per cent GMO-free Australian wheat that has been carefully selected, triple-sifted and unbleached.
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