These shortbread cookies were so buttery, tender and melts right in your mouth.
For these cookies, I used freeze dried strawberries. You can also try using fresh strawberries but that would mean adding some extra flour to the batter as the water from the fresh strawberry would create a very tacky dough.
I tried both and it was really hard to pick a favourite, they both tasted perfect.
INGREDIENTS
1 Large egg
150g of unsalted butter
200g of plain flour
70g of cater sugar
2 tablespoon of freeze dried strawberries
1/4 teaspoon of vanilla extract
METHOD
Preheat your oven at 180C for fan-assisted oven.
Mix all the ingredients together with a hand/stand mixer until a large clump is formed.
Put the mixture in a cling film, wrap in up and roll into a sausage shape. Refrigerate for about 30 mins to 1 hour.
Slice the to the desired shape you choose.
Bake for about 10-12 minutes in the oven.
Leave to cool completely on a wire rack and enjoy!!