- flour - 1 2/3 Cups
- sugar - 3 1/2 Art. spoons
- baking powder - 1 st. spoon (plus 1/2 teaspoon)
- hard-boiled yolk - 2 pieces
- salt - 1/8 teaspoons
- chilled butter - 6 st. spoons
- lemon or orange peel - 2 teaspoons (optional)
- thick cream - 2/3 Cups (plus 1 tablespoon)
- Strawberry - 220 Grams (stuffing)
- sugar - 2 items. spoons (filling)
- lemon juice - 1 st. spoon (filling)
- whipped cream - 1 Glass (stuffing)
1. Cut the butter into cubes. In a bowl of a food processor combine the flour, sugar, baking powder, egg yolks and salt. 2. Stir. Add butter and zest, if used, and mix again until the crumbs consistency. Add 2/3 cup of cream and mix until smooth. 3. Put the dough on a lightly floured work surface, knead a couple of times, and then roll it into a circle with a diameter of about 16-17.5 cm and a thickness of 2-2.5 cm. Using a sharp knife or shape, cut out the mugs and lay them on parchment on baking tray. Put in the refrigerator for 20 minutes (and up to 2 hours). 4. Preheat the oven to 175 degrees. Lubricate the tops of the biscuits with the remaining cream. 5. Lightly sprinkle the biscuits with sugar. 6. Bake until golden brown, 18-20 minutes. Turn over in the middle of the cooking. 7. Wash strawberries and cut into 4 pieces. While the biscuits are baked, stir strawberries, sugar and lemon juice together in a bowl. Leave to stand for several minutes. 8. Cut the biscuits in half horizontally, lay the strawberries on the lower halves, decorate with whipped cream and cover the top with the second halves. Immediately serve with the remaining whipped cream.
Servings: 6