Soft Tender Strawberry Shortbread (Print Version)
# Ingredients:
→ Shortbread Dough
01 -
320 grams unbleached all-purpose flour
02 -
21 grams freeze-dried strawberries
03 -
227 grams unsalted butter, at room temperature
04 -
114 grams granulated sugar
05 -
0.5 teaspoon kosher salt
06 -
1 teaspoon pure vanilla extract
→ Strawberry Glaze
07 -
120 grams powdered sugar
08 -
14 grams freeze-dried strawberries
09 -
45-75 millilitres whole milk
# Instructions:
01 -
Combine 1/3 of the flour with freeze-dried strawberries in a food processor; blend until the strawberries are finely pulverized. Add this mixture to the remaining flour in a bowl and whisk together.
02 -
In a stand mixer fitted with a paddle attachment, cream together butter, granulated sugar, vanilla extract, and salt on medium speed until smooth and creamy, about 2 minutes. Scrape down the bowl and paddle as needed.
03 -
Add the strawberry-flour mixture to the creamed butter mixture. Mix on low speed until combined and a cohesive dough forms; dough will appear crumbly at first but will come together.
04 -
Turn the dough onto a lightly floured surface and shape into a rectangle. Gently flour the top and roll out to 1.25 cm thickness. Using a 5 cm round cutter, cut out cookies and place on a lined sheet. Prick each with a fork centre.
05 -
Refrigerate the shaped cookies for at least 20 minutes to help retain their shape during baking. Cover with plastic wrap if chilling longer than 2 hours.
06 -
Preheat oven to 150°C. Arrange cookies 5 cm apart on a parchment-lined baking tray. Bake 20-23 minutes until the bottoms are lightly golden and tops remain pale. Cool on tray 5 minutes, then transfer to wire rack.
07 -
Pulse powdered sugar and freeze-dried strawberries in a food processor until fine and pink. Transfer to a bowl, add 45 millilitres milk, and stir until smooth. Adjust milk gradually for desired consistency.
08 -
Dip the top of each cooled cookie into the glaze, allowing excess to drip off. Place glazed cookies on wire rack and leave to set.
09 -
Store unglazed cookies in an airtight container at room temperature for up to 10 days. Glazed cookies keep 2-3 days at room temperature, then refrigerate to maintain freshness.
# Notes:
01 -
For best results, use high-quality butter; the dough can be made in advance and frozen after shaping for up to 3 months.
02 -
When freezing unbaked cookie shapes, freeze first in a single layer before transferring to a freezer bag; bake from frozen, adding 5 minutes to the baking time.
03 -
Chilling the dough is crucial to help cookies hold their shape and maintain a tender texture.