My children have gone back to school today after the half term holidays. I was tidying up their bedroom this morning and found lots of crumbs of half eaten biscuits under their beds!
Do they need more sugary treats? I have to say that I rarely buy biscuits but I keep some in the cupboard for unexpected guests and they know where they are stored.. until today that I have moved them to the top cupboard.
Even if I often bake cakes which they love, shop bought biscuits are quite appealing to children with their lovely packaging but it is such a shame that they don't taste of much; they are just loaded with sugar and if you read the label it is often the first ingredient you see on the list. Ingredients are presented from largest to the smallest which means that there is more of the first ingredient listed on the label than any other ingredient. The last ingredient on the list is the one in the smallest amount.
To curb their sugary craving I made a strawberry crumble ready for when they come back from school (good mummy hey?). It is very simple to prepare and so delicious with fresh strawberries in season now in the UK.
- Prep Time : 20 minutes
- Cook Time : 30 minutes
In a bowl put the flour, the cornmeal, the egg, lemon zest, softened diced butter and mix well.
Working with your fingers rub the mixture together until it resembles fine breadcrumbs.
Put half of the mixture on a round baking tray (measuring approx 22 cm or 8.6 inch diameter) covered by parchment paper and spread the jam on top.
Wash your strawberries, cut them into thin slices and place them on the jam.
Cover with the remaining pastry and cook at 190C/ 370F for 30 minutes or until golden.
Let the cake cool down. Decorate it with powdered sugar, jam and fresh strawberries. You can serve it with creme fraiche, vanilla ice cream or whipped cream.
I am entering this to "Bake of the Week".