These deliciously fresh and buttery Strawberry Shortbread Cookies are packed with Strawberry Flavours. They are perfect for an Afternoon Tea sweet treat, for your Holiday Cookie Exchange or Valentine's Day!
20gr (0,7 oz)Freeze Dried Strawberriesapprox. 1 cup
180gr (3/4 cup)Unsalted Butter
1Eggmedium to large size
1teaspoonVanilla Extract
Strawberry Icing (optional)
10gr (1/2 cup)Freeze Dried Strawberries
75gr (3/4 cup)Icing Sugar
25ml (5 teaspoons)Milk
Freeze Dried Strawberries, crushedto taste, for decorating
Instructions
Strawberry Shortbread Cookies
Place the Flour, Icing Sugar and Freeze Dried Strawberries in the bowl of your food processor. Blend for a few seconds or until most of the strawberries are finely grounded (see note 1).
Cut the very cold butter into small cubes and add them to the dry ingredients. Pulse until you get very small crumbs and all the butter to be evenly covered by the flour mixture.
Add the Egg and Vanilla and mix until a rough dough comes together (see note 2).
Transfer the cookie dough over a large sheet of baking paper. Bring together into a large flat ball and cover with a second sheet of baking paper. Roll the dough with a rolling pin to a thickness of about 4mm (1/8-inch).
Place in the fridge to chill for at least 1 hour - or up to 24 hours (see note 3).
Preheat your oven on 160 degree Celsius / 325 degree Fahrenheit. Prepare a large baking tray with a baking sheet or baking mat.
Remove the top sheet of baking paper and cut out the cookies with cookie cutters. I used a 6,5cm (about 2,5-inch) Fluted Cookie Cutter, but you could use any shape of cookie cutter you want. Leftover cookie dough can be re-rolled, chilled and cut out to make more cookies.
Place the cookies on the prepared baking tray (see note 4) and bake for 12 - 13 minutes, or until the edges are very lightly golden.
Leave to cool down completely before moving the cookies from the baking tray (see note 5).
Strawberry Icing (optional)
Blend the freeze dried strawberries until you get a fine powder (see note 6).
Mix the Strawberry Powder and Icing Sugar in a medium bowl. Add the milk and whisk until completely smooth. If the icing appears to be thick, add a little bit more milk.
Dip the cool shortbread cookies in the icing (or drizzle over each cookies), and finish with some crushed freeze dried strawberries.
Notes
You can crush the strawberries very finely or keep a few larger chunks for more texture.
To know the cookie dough is ready, pick up some of the cookie mixture and press between your fingers. If the crumbs stick together, it is ready. If it falls apart and seems to be still a bit dry, add a little bit of very cold water and blend.
Chilling & Resting the dough is essential to get shortbread cookies that do not shrink or melt in the oven. This also allows for the gluten to relax, giving you a more tender and soft cookie.
If the dough seems to be getting soft (might happen if it is warm in your kitchen) and it becomes difficult to handle the cookies, place the dough back in the fridge for 5 minutes.
The cookies will be very soft when they just come out of the oven so make sure to let them cool down before moving or they will break.
Alternatively, use freeze dried Strawberry Powder.