Time: 25 mins
Cost per serve: $2
300g self rising flour
175g diced butter
85g caster sugar
Juice and zest of 1 orange
+ an additional 2 Tbsp juice
1 good tsp ground coriander
2 large eggs
1 Tbsp water
For the filling:
300g strawberries, hulled land cut in half
2 Tbsp caster sugar
2 Tbsp white balsamic vinegar
Cream to whip or crème fraise
Preheat oven to 220C.
Line a baking tray with baking paper.
Into a large bowl add flour then use your hands to rub in butter until mix resembles fine breadcrumbs.
Add sugar, orange zest, coriander, eggs and water and mix to a soft dough.
Turn onto a flour surface, form into a cylinder or log shape, then cut into 10 slices.
Pat into little cake shapes space well apart on baking sheet.
Sprinkle tops with caster sugar and bake around 15 minutes until risen and pale golden.
Cool on a wire rack.
To make filling -
Toss strawberries with 2 tbsp sugar and vinegar and leave to stand&
Lightly whip cream with orange juice.
Split cakes in half and sandwich with the strawberries and cream or crème fraise.
NOTE - you might need to further sweeten crème fraise.
(TX: 7 December 2011)