Strawberry milkshake with biscuit topping

Ingredients:

Strawberry base

• 450 g fresh strawberries
• 3 tbsp. - 1/4 cup granulated sugar (depending on the sweetness of the berries)
• 3 tablespoons strawberry jam
• 2 teaspoons lemon juice

Milkshake

• 1/4 cup whole milk
• 280 g of high-quality vanilla ice cream
• Whole strawberries, for decoration
• Half a sugar biscuit, crumbled, for decoration

Sugar biscuits

• 2 cups of premium flour + extra for working with the dough
• 2 tsp baking powder
• 0.5 tsp of soda
• 0.5 tsp salt
• 6 tablespoons chilled unsalted butter, cut into small pieces, + 4 tablespoons melted butter
• 3/4 cup chilled sour milk or kefir
• Heavy cream to grease the dough
• Sugar, for sprinkling

Preparation:

1. Strawberry base:
   
   Place the strawberries in a bowl, add sugar, and mix gently. Let the berries sit at room temperature for 30 minutes, until they begin to soften and release their juices.
2. Place the berries and their juices in a medium saucepan, add the jam, and cook over medium heat until slightly softened. Mash the berries with a potato masher or the back of a fork and continue cooking, stirring occasionally, until the mixture thickens and becomes jam-like, about 20 minutes. Remove from heat and stir in the lemon juice. Transfer to a bowl, cover, and refrigerate until completely cool and thickened, at least 2 hours.
3. Milkshake:
   
   Combine the milk and 0.5 cups of strawberry base in a blender and blend for 5 seconds. Add the ice cream and blend until smooth, about 10 seconds. Drizzle with the strawberry base, sprinkle with the crumbled bun, and garnish with strawberries.

4. Biscuits

   
   Preheat oven to 230°C. Combine flour, baking powder, baking soda, and salt in a large bowl. Using a pastry blender, beat in chunks of cold butter until the mixture resembles coarse meal. Add the soured milk and mix until the dough begins to come together.
   
   Turn the dough out onto a lightly floured work surface. Roll the dough into a 25 x 30 cm rectangle about 2 cm thick. Cut out circles using a 7.5 cm diameter cutter. Gather the dough scraps, roll them out again, and cut out circles. Place the dough circles on a parchment-lined baking sheet, brush the surface with cream, and sprinkle with sugar. Bake the buns until golden brown, 12-15 minutes. Remove from the oven and brush the tops of the buns with the remaining melted butter. Yield: 8 buns.