1poundfresh strawberries cleaned sliced and mashed,1/2 kilo
1 1/4cupssugar250 grams
juice of 1/2 lemon
FOR THE BEST BISCUITS
1 3/4cupsflour200 grams
1tablespoonbaking powder13 grams
3/4cup2% milk180 ml
In a medium-sized pot, add mashed strawberries, sugar and lemon juice, on medium heat bring to a boil, continue boiling on a low boil, stirring often(while the mixture was cooking I mashed it again) until mixture arrives at 210° on a candy thermometer and has thickened, this should occur after approximately 30 minutes. Move to a clean jar and let cool.
Pre-heat oven to 400° (200° celsius), lightly grease a cookie sheet.
In a large bowl whisk together flour, sugar, baking powder, using a pastry blender cut in butter until mixture is crumbly, with a fork stir in milk until dough starts to come together.
On a lightly floured surface gently knead dough a few times. Pat out dough until it is approximately 1/2 inch (1.2 centimeters) thick, cut out with a round (2 1/2 inch (4 1/2 centimeters)
cutter. Place on prepared cookie sheet, brush tops of dough with milk and bake for approximately 12-15 minutes or until golden. Serve with Homemade No Pectin jam. Enjoy!
Homemade No Pectin Strawberry Jam and Best Biscuits https://anitalianinmykitchen.com/homemade-no-pectin-strawberry-jam/