Step 1

Using a mixer, beat together the softened butter, sugar and salt until light and creamy.  Mix in the egg yolks then the flour and baking powder until a lovely soft dough forms. (If you don’t have a mixer or electric whisk, this can be done by hand in a large bowl).

Step 2

Using the palm of your hands, roll the dough back and forward to create a sausage shape until the diameter is the size of your moulds (here I used mini muffin silicone moulds @5cm diameter). Wrap in cling film and chill in the fridge for at least 30 minutes.

Step 3

Meanwhile, preheat oven to 180°C/360°F/160°C fan (gas mark 4)

Step 4

Cut disks of 1.5cm (3/4 inch) and press them into the muffin moulds (unbuttered – there’s enough butter in the biscuits!)

Step 5

Bake in the oven for about 20 minutes or until golden brown.

Step 6

Leave to cool in the moulds then turn them out on to a baking rack, pretty side up.

Step 7

Whip the cream in a chilled bowl until thickened and top with a strawberry or a few wild strawberries.