Australian Table
Ingredients
Method
1.Pulse flour and butter in a food processor for 20 seconds, until mixture resembles fine breadcrumbs. Add yolks, sugar, vanilla and 1/2-1 tablespoon water, process just until combined. Knead gently on a floured surface. Form a ball. Wrap, chill for 30 minutes.
2.Preheat oven to 190°C. Line a baking tray with baking paper. Turn dough onto a lightly floured surface. Roll out to 7mm thick. Cut 12 x 8cm circles. Arrange on prepared tray and bake for 10 minutes, until pale golden. Cool.
3.Cut ice-cream into thick slices. Cut a circle the same size as biscuit from each slice. Arrange on a lined baking tray and refreeze until firm.
4.Toss strawberries and kirsch together. Place one biscuit on 6 plates. Top with ice-cream rounds and remaining biscuits. Dust with icing sugar. Serve with strawberries.
For children, replace the alcohol with 2 tablespoons of icing sugar and stand for 10 minutes to macerate. If the ice-cream is too soft after slicing, return the slices to the freezer to firm before cutting out circles.
Note
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