Sponsored: Berry and rhubarb treats with lemon thins from Bonne Maman
Makes: 4
Prep time: 30 minsTotal time: 
Sponsored
Sponsored: Berry and rhubarb treats with lemon thins from Bonne Maman
Fresh berries and zingy lemon combine in this simple but sophisticated dessert
Makes: 4
Prep time: 30 minsTotal time: 
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Ingredients
- 150g strawberries, hulled and quartered, plus extra slices, to decorate
- ½ tbsp lemon juice
- 25g icing sugar
- 2 x 450g pots Bonne Maman Strawberry & Rhubarb Fruit Yoghurt
- mint leaves, to decorate
For the biscuits
- 150g unsalted butter
- 150g icing sugar
- grated zest of 1 lemon, plus ½ tbsp of juice
- 1 medium egg
- 150g plain flour
- pinch of salt
- ¼ tsp bicarbonate of soda
Step by step
- For the biscuits, preheat the oven to 180°C, fan 160°C, gas 4. Line two baking sheets with baking paper. Put the butter, sugar and lemon zest in a bowl, beat with an electric whisk until light and fluffy. Add the lemon juice and egg, and mix until combined. Fold in the flour, salt and bicarb.
- Put walnut-size mounds of the dough onto the prepared baking sheets, leaving plenty of space in between them. Bake for 15-20 minutes, covering with foil after 10 minutes, until the edges are golden. You may need to bake the biscuits in batches. Slide the cooked biscuits, still on the baking paper, onto wire racks and leave to cool completely.
- Meanwhile, make a sauce. Put the quartered strawberries in a pan with the lemon juice and the icing sugar. Simmer for 5-10 minutes, stirring occasionally, until the fruit has softened. Cool a little, then put in a small food processor and blitz until smooth. Cool completely.
- Drizzle a little sauce inside four dessert glasses. Divide the yoghurt between each and top with the sliced strawberries and mint. Drizzle with more sauce and serve with the biscuits and any remaining sauce.
