I made the heart shaped strawberry shortbread cookies above! Strawberry powder is also added to cookie dough for more strawberry flavor, and baking with raw strawberries on top adds a moist texture, making it different. If you make the strawberries too thick, they can ooze out a lot of water even after baking, so I think it’s better to bake them thinly. It’s simple to make, tastes and looks nice, so I’m happy with making it.
75g unsalted butter
70g powdered sugar
1g baking powder
2g vanilla extract
190g soft flour
5g dried strawberries
1. Unsalted butter soften at room temperature, add powdered sugar, salt and baking powder, mix until white, add cooled eggs and vanilla extract and mix well.
2. Sift the flour into the mix, gently mash the dried strawberries, add to the flour, mix well, spread thinly and put in the refrigerator for 1 hour.
3. Cut raw strawberries into heart shapes.
4. Use a 5.5cm cookie cutter to cut the dough, place on a baking tray, put strawberries in the middle, sprinkle with powdered sugar, bake in a preheated oven at 150 degrees for 18 to 20 minutes and then let cool.