Wash, hull and quarter the strawberries. Place in a jar with the sugar and gin, close the lid and give it a good shake to start dissolving the sugar. Leave to steep for 2–3 days, shaking each day.
Make the Biscuits on the 2nd or 3rd day or when you strain the strawberries from the gin. Keeping the strawberries.
Sift the flour, custard powder and baking powder into a bowl and set aside.
Cream the butter and sugar for about 3 minutes, add the sifted flour, custard and baking powder mix well.
Form into rounds, about the size of a walnut. Place on a lined baking tray, leaving room to expand. Press with a fork into the top of each round
Top Tip – To get an even size, Roll into a long sausage shape and cut into 16 discs, then form into rounds.
Pre heat your oven to 180 degrees electric / gas mark 4 and bake on the middle shelf for 15 minutes, until the bottoms just begin to slightly golden brown. Remove from oven and allow to cool completely on cooling rack.
Whip 200ml of whipping cream with vanilla to taste until soft peaks form.
Lightly mash the strawberries saved from the gin, with the back of a spoon, leaving small pieces of strawberries.
Now build your Strawberry Custard Creams and pour yourself a Strawberry Gin Cocktail.
We have been known to mix all the biscuits, cream and mashed strawberries together. A la Eton Mess…