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.

Ingredient

75g unsalted butter

70g powdered sugar

0.5g salt

1g baking powder

30g eggs

2g vanilla extract

190g soft flour

5g dried strawberries

sliced strawberries

Recipe

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.