• 100 g unsalted butter, softened
  • 50 g golden caster sugar
  • A capful of lemon extract
  • 140 g self-raising flour

For the strawberry cream

  • 2 medium ripe strawberries
  • 50 g unsalted butter, softened
  • 150 g icing sugar
  • A few drops of lemon extract (optional)


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas 4. Lightly grease 2 large baking trays (or line them with baking parchment).

  2. 2

    Put the butter and sugar in a bowl. Add the lemon extract and beat together with a wooden spoon until pale. Tip the flour into the bowl then mix it all together – it’s easy and fun for toddlers to use their hands for this stage.

  3. 3

    Mould the mixture into 28 small walnut-size balls. They don't need to be perfect.

  4. 4

    Arrange on the baking trays – leaving enough space between to allow them to spread – and bake for 6-7 mins until golden. Keep an eye on them as you don’t want them to go brown. Cool on the tray then transfer to a cooling rack.

  5. 5

    To make the strawberry cream filling, wash and hull the strawberries and put in a bowl.

  6. 6

    Add the soft butter, icing sugar and lemon extract (if using) to the strawberries and beat together with a wooden spoon. You may need to add more icing sugar (depending on how juicy your strawberries are).

  7. 7

    Spoon a little cream on the base of a biscuit and sandwich with another. They’ll keep in an airtight container for up to a week.

Nutritional Details

Each serving provides
  • Energy 687kj 164kcal 8%
  • Fat 8.8g 13%
  • Saturates 5.2g 26%
  • Sugars 13.5g 15%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 1964kj/469kcal

Each serving provides

20.0g carbohydrate 0.3g fibre 1.0g protein

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