Experience the delightful combination of tangy strawberries and creamy white chocolate in these exquisite cookies. Crafted with powdered freeze-dried strawberries and enhanced with a touch of optional pink coloring, these cookies are as visually appealing as they are delicious. The soft, buttery texture perfectly complements the rich white chocolate filling, making each bite a luxurious indulgence.
Why You’ll Love This:
These cookies are perfect for those who appreciate a refined twist on the classic cookie. The addition of freeze-dried strawberry powder infuses the dough with a vibrant berry flavor that pairs beautifully with the silky white chocolate filling. The subtle pink hue, achieved with natural coloring, adds a festive touch that makes these cookies stand out at any dessert table.
Perfect Occasion:
Ideal for tea parties, bridal showers, or as a sophisticated treat at a brunch gathering, these cookies are sure to impress. They’re also perfect for holiday celebrations or as a thoughtful homemade gift, presented in a beautiful box or tin.
Decoration Tips:
For an extra decorative touch, sprinkle a little extra freeze-dried strawberry powder on top of the cookies before baking. You can also drizzle them with melted white chocolate once they’ve cooled for added sweetness and flair.
Ingredients:
- For the Cookie Dough:
- 240g flour
- 1 tsp baking powder
- 1/2 tsp salt
- 113g butter, room temperature
- 100g sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 20g freeze-dried strawberry powder
- Pink food coloring (optional)
- For the Filling:
- 90g high-quality white chocolate
- 200g whipping cream
Instructions:
- Cream the butter and sugar together until light and fluffy.
- In a separate bowl, whisk together the egg, vanilla extract, and strawberry powder. Add this mixture to the creamed butter and sugar.
- Sift the flour, baking powder, and salt into the wet ingredients. Mix until just combined. If desired, add a small amount of pink food coloring to achieve your preferred color.
- Chill the dough in the refrigerator for at least 3 hours.
- Once chilled, roll out the dough to a thickness of 4mm and use a 6cm round cookie cutter to shape the cookies.
- Place the shaped cookies back in the refrigerator while you preheat the oven to 175°C (347°F).
- Bake the cookies on a silicone baking mat for about 7 minutes, or until done.
- Let the cookies cool on a wire rack.
- For the filling, melt the white chocolate over a double boiler. Warm 55g of the cream just to boiling and pour it over the chocolate in three additions, stirring until smooth. Then mix in the remaining cold cream. Cover and refrigerate for at least 6 hours.
- Once chilled, whip the filling until fluffy and place it in a piping bag.
- Assemble the cookies by piping the filling onto one cookie and topping it with another.
Enjoy these luxurious strawberry and white chocolate cookies, a delightful treat that combines elegance and irresistible flavor!
