I made a sandwich cookie with strawberry powder and strawberry jam. I put powder in the cookies and jam in the cream, so it was delicious because it had a lot of strawberry flavor. Using a cookie cutter with a shape, it goes well with the strawberry flavor, and I think it’s cute that the cream is squeezed in a circle. It’s condensed milk buttercream, so if it hardens a little in the refrigerator, it’s hard to eat, and it tastes even better when it’s cool. It tastes best when made and eaten quickly, but I think it is better to store it in the refrigerator rather than room temperature. It’s a simple cookie, but it’s full of strawberries, so it’s really delicious!
▶About 10 sets (20 pieces).
195g Cake flour
9g Strawberry powder
2g Baking powder
80g Unsalted butter
2g Vanilla extract
70g Unsalted butter
35g Condensed milk
35g Strawberry jam
1. Soften butter at room temperature, add sugar and salt, and whip until light color.
2. Add half of the egg and mix, then add the rest of the egg and vanilla extract and mix, then add a little color and mix.
3. Sift the soft flour and strawberry powder baking powder through a sieve and mix with a spatula as if cutting it.
4. Put them together on parchment paper by hand, cover them with parchment paper, and flatten them by pushing them to a thickness of about 5mm with a rolling pin.
5. After hardening in the freezer for about 20 minutes, cut and pan with a cutter. (About 20 pieces – 10 sets with a 5.5cm cutter).
6. Bake in an oven at 160 degrees for 12 minutes and cool. (Preheat at 180 degrees).
7. Remove butter, add condensed milk and strawberry jam, mix, add a little color, and whip enough to make cream.
8. Squeeze the buttercream on the cookies (use a 4mm tip), cover the cookies, and let them harden for a while in the refrigerator.