Strawberry and Cream Cookies
FOOD + DRINK
Strawberry Love cont...
Strawberry and Cream Cookies
Recipe by: The Groovy Food Company, groovyfood. co. uk
Ingredients:
• 280g all-purpose flour
• 1 and ½ tsp cornstarch
• 1 tsp baking soda
• ½ tsp salt
• 115g full-fat cream cheese, softened to room temperature
• 170g unsalted butter, room temp
• 100g granulated sugar
• 100g The Groovy Food Company Coconut Sugar
• 1 large egg, at room temperature
• 2 tsp pure vanilla extract
• 170g white chocolate chunks
• 45g freeze-dried strawberries, roughly chopped
Method:
1. Whisk the flour, cornstarch, baking soda and salt together in a medium bowl. Set aside.
2. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the cream cheese on medium-high speed until completely smooth and creamy. Add the butter and beat until combined, scraping down the sides and up the bottom of the bowl as needed. Add granulated sugar and The Groovy Food Company Coconut Sugar and beat on medium-high speed until smooth and creamy – about 2 minutes. Add the egg and vanilla and beat on high speed until combined – about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
3. Add the dry ingredients to the wet ingredients and mix on low speed until combined. With the mixer running on low speed, beat in the white chocolate chunks. Add the freeze-dried strawberries and beat on low speed briefly until just combined.
4. Cover and chill the dough for at least 2 hours in the refrigerator( and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
5. Preheat oven to 170 ° C, line baking sheets with parchment paper or silicone baking mats. Set aside.
6. Roll cookie dough, heaping 1.5 tbsp of dough per cookie, and place 3 inches apart on the baking sheets. Bake for 13 – 15 minutes or until lightly browned on the sides. The centres will look very soft.
7. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
TOP TIP: While the cookies are still warm, we like to press a few more white chocolate chunks into the tops.
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