Soft Tender Strawberry Shortbread (Print Version)
# Ingredients:
→ Shortbread Dough
01 -
1 teaspoon vanilla for flavor
02 -
0.5 teaspoon kosher salt
03 -
114 grams white sugar
04 -
227 grams butter, let it soften
05 -
21 grams freeze-dried strawberries
06 -
320 grams plain flour
→ Strawberry Glaze
07 -
45-75 ml whole milk
08 -
14 grams freeze-dried strawberries
09 -
120 grams icing sugar
# Instructions:
01 -
Keep your cookies without glaze in a tight container for up to 10 days at room temp. Once they're glazed, eat them up in 2-3 days or stash them in the fridge to make them last longer.
02 -
Go ahead and dip those cooled cookies right into the glaze. If it's dripping too much, just let the extra run off. Let 'em rest on a rack till the glaze hardens.
03 -
Blend the icing sugar and freeze-dried strawberries in your food processor till you get a pretty pink powder. Toss it in a bowl, pour in 45 ml of milk, and stir it all up. Add a bit more milk if you want it thinner.
04 -
Heat your oven to 150°C. Pop the cookies onto a baking sheet lined with parchment, about 5 cm apart. Let them bake for 20-23 minutes. They’re ready when the bottoms get a bit golden and the tops stay light. Let them cool on the tray for a few, then move to a rack.
05 -
Tuck the shaped dough in the fridge for at least 20 minutes. Cover with plastic wrap if you're chilling for longer than a couple of hours, so they stay nice and fresh.
06 -
Take your dough, pat it into a rectangle on a floured counter. Sprinkle a little flour on top and roll to 1.25 cm thick. Use a 5 cm cutter to make circles. Lay them out on a baking sheet and poke the centers with a fork.
07 -
Toss about a third of your flour and the freeze-dried strawberries into a food processor. Grind them up till the berries are super fine. Dump this mix into a bowl with the rest of your flour and mix it all up.
08 -
Pour that strawberry flour from earlier right into the butter mixture. Mix on low. It’ll look crumbly at first, but don’t worry, it’ll turn into dough as you go.
09 -
Pop butter, sugar, vanilla, and salt into your stand mixer with the paddle on. Beat on medium till it’s smooth and fluffy—about 2 minutes. Scrape the bowl if you need to.
# Notes:
01 -
If you want the best flavor, go for good-quality butter. You can also shape the dough and freeze it for up to 3 months before baking.
02 -
To freeze unbaked shapes, spread them in one layer before shoving into a freezer bag. You can bake straight from the freezer—just give them about 5 extra minutes.
03 -
Don’t skip the chilling. It really helps hold the shape and keeps them nice and tender.