BISCUITS WITH STRAWBERRIES AND CREAM

Preheat the oven to 180C/Gas4 and lightly grease a baking tray

Sift the flour and salt together and mix in the ground almonds

Cream the butter and sugar together and add the egg yolk; work in the flour and almond mixture using your fingers to make a fine dough

Roll the mixture out on a lightly floured surface to about 4mm thick and cut out 12 x 7cm rounds using a fluted cutter and re-rolling as needed

Place on the prepared tray, sprinkle with a little caster sugar and bake for 8-10 minutes; leave to go cold

Whip the cream, adding the sugar and pipe a rosette on top of six of the biscuits

Fold the sliced strawberries into the remaining cream and spoon on top of the remaining biscuits; add the rosette-topped biscuits and decorate each with half a strawberry