Locally-grown strawberries in vinegar and artisan yoghurt

Ingredients:

 

  • 600 g locally-grown Catalan strawberries
  • 5 cl quality vinegar 
  • 200 g brown sugar
  • 300 g locally-produced artisan yoghurt
  • 50 g flour
  • 50g butter
  • 50 g white sugar
  • 1 g ground cinnamon

Method:

1

Clean the strawberries and remove the green part with a knife. Cut each strawberry into 6 pieces, arrange them in a bowl, add 5 cl of vinegar and 120 g of sugar. Stir carefully, cover the bowl and let it rest for at least 12 hours in the fridge. You'll end up with strawberries that are very tasty and extraordinarily aromatic. 

2

Mix the 300 g of yoghurt with 80 g of sugar.   
  

3

In a bowl, place 50 g of butter and leave it until it is soft or had a creamy texture. Add the cinnamon, sugar and flour, mix until firm and divide between two baking sheets until you have a uniform sheet about 2 mm thick. Bake on a baking sheet at 170 ºC for 12 minutes until you get a large cinnamon-flavoured biscuit. Once cooled, crumble it with your hands.

4

Choose either a glass or whichever bowl you like, arrange a few tablespoons of yoghurt and on the side a mound of broken cookies. On top of the yoghurt, place the strawberries with a little juice. If you want, you can garnish it with some fresh mint leaves.

Allergens:

 sulphites, lactose, gluten.