These cookies are so good and so tasty. We wanted to capture the toasty sweet flavour of a strawberry tart, but in cookie form. You can’t go and put real fresh strawberries in cookies because then they’ll be all soggy, so instead we used freeze dried strawberries. Browning the butter gives a wonderful toasty flavour to balance the sweetness of the white chocolate, and then we had to go and be a little extra by adding a strawberry white chocolate ganache drizzle (which is a lot easier than it sounds).
1.5 hr Cooking Time, Makes 10-12 cookies
1 1/2 cups self raising flour
1 teaspoon salt
1/2 cup brown sugar
1/2 cup white sugar
1 large egg
1 tsp vanilla extract
35g freeze dried strawberries
1/3 cup white chocolate chips
For the ganache
1/4 cup white chocolate chips
1 tbsp milk
5g freeze dried strawberries, crushed
In a large bowl, mix together flour and salt.
In medium saucepan, set over medium high heat, melt the butter, whisking frequently. Continue to cook the butter, until it becomes frothy and browned specks begin to form at the bottom of the pan.
Remove from the heat and allow to cool slightly before whisking in the sugar. Set aside for 5 minutes to cool.
Next add the eggs and vanilla and pour into the dry ingredients and mix until combined. Lastly, fold in the freeze-dried strawberries and white chocolate chips. Cover with plastic wrap or a towel and transfer to the fridge to chill for 1 hour.
Preheat oven to 180°C. Scoop small balls of dough and roll them between your palms, before compressing them into a dish shape; place them onto a parchment-lined baking sheet. Bake for 8 to 10 min, until lightly golden brown. Repeat with the remaining cookie dough. Allow to cool.
To make the ganache, add the chocolate and milk to a small microwavable bowl. Heat for 10 seconds intervals and mix between. It should only take 30 seconds to melt such a small amount of chocolate. Add in the crushed freeze-dried strawberries (you can use the dust from the bottom of the packet) and drizzle over the cookies.