A tasty chewy-centred strawberry cookie, to get you in the mood for Wimbledon Tennis and strawberries!
Ingredients
Half a cup of softened butter (or vegan butter)
One cup golden sugar * (or coconut sugar) *
One medium egg plus one yolk (or vegan equivalent)
One and a half tbsp of vanilla paste
One teaspoon baking powder *
Half teaspoon ground pink Himalayan salt *
Two and a quarter cups of plain white organic flour *
One cup of dried chopped strawberries *
One cup of white chocolate chips (or vegan white chocolate chips) * *(available from SO Sustainable)
Oven temp: 160 degrees c
Baking time: Around 15-18 mins – keep an eye after ten minutes!
Method: (hand or food processor)
Cream butter and golden sugar (or equivalent) together until fluffy.
Add egg and one extra yolk (or equivalent) and vanilla paste.
Mix.
Add dry ingredients: baking powder, salt.
Beat and combine.
Add flour and mix, forming a dough and then add the dried strawberries and white choc chips and mix well in.
Drop dough balls (which fit nicely onto a dessert spoon) onto lined baking tray and flatten slightly.
Bake for around 15-18 mins at 160 degrees (watch them carefully!) until pale golden brown and then sprinkle a half teaspoon of dried strawberries (and a few white choc chips if desired) into the middle of each hot cookie when out of the oven and leave to cool.
If strawberries in cookie mixture turn a darker red/brown during cooking, do not worry, they are still chewy and delicious. Store in an airtight container.
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