Biscuit with strawberries

1. To prepare the dough, you need frozen butter. Softened or melted will not work. To do this, a pack of oil can be kept in the freezer for a while. Rub the oil on a coarse grater.

2. Put the butter in a bowl, pour the flour here. With quick movements, rub the butter and flour into crumbs. We work very quickly, because the oil melts from the warmth of the hands, and this is unacceptable.

3. Pour sugar, salt into the crumbs and pour water. The water should be ice cold. Knead the elastic dough. It should not stick to your hands. If there is a food processor, the dough can be kneaded with it. It will be even easier and faster.

4. We roll the finished dough into a ball, pack it in plastic wrap. We send the package to the refrigerator for about one hour.

5. Meanwhile, we peel the rhubarb from the skin, wash it. Then dry, finely chop. Strawberries are also washed, we tear off the stems. Each berry is cut into 2-3 pieces depending on the size. It is important that the strawberries are ripe, without traces of spoilage.

6. In a deep bowl, combine strawberries and rhubarb, pour starch and sugar here, add liquid honey. Gently mix.

7. The cooled dough is rolled out into a thin layer about 3-5 millimeters thick. We transfer it to a baking sheet lined with parchment. Sprinkle the dough with breadcrumbs. Spread the filling on top, retreating from the edge about 2-3 centimeters.

8. Bend the free edges, using a silicone brush, lubricate with milk. We send the baking sheet to the oven preheated to 180 degrees. Bake the biscuit for about 30 minutes. The sides should be slightly browned.

Let the delicacy cool down, and only then cut into portions.

Serve on the table. Help yourself!