Strawberries and rosé syllabub with oreillettes

Method

1. Put the strawberries in a non-reactive bowl and pour over the wine. Leave to soak for 1-2 hours at room temperature.
2. Put the flour in a large mixing bowl and make a well in the centre. Add the sugar, baking powder, zests, melted butter, orange blossom water, milk, eggs and a pinch of salt. Use a wooden spoon to mix into a dough, then knead on a lightly floured surface until smooth. Chill in the fridge for 30 minutes.
3. Roll out half the dough on a lightly floured surface to a large 1mm thick square. Cut with a sharp knife into 15 rough squares. Repeat with the rest of the dough.
4. Heat 4-5cm oil in a large sauté pan or wok over a low-medium heat until it reads 160°C on a digital probe thermometer (or a cube of bread turns golden in 30-40 seconds). Fry the squares in batches for 2-3 minutes on each side until golden. Drain on a plate lined with kitchen paper.
5. For the syllabub, whisk the cream until starting to thicken slightly, then add the rosé, icing sugar and elderflower cordial. Whisk until it reaches soft pillowy peaks.
6. When the biscuits have cooled, sift over some icing sugar and serve with the syllabub and rosé-soaked strawberries.