Description
Delicious strawberry cardamom shortbread cookies, perfect for tea time or as a sweet treat.
Ingredients
Scale
- 4 oz (113 g) unsalted butter, softened
- ¼ cup (50 g) granulated sugar
- 1 cup (120 g) all-purpose flour
- 2 tablespoon (16 g) corn starch
- ½ oz (14 g) freeze dried strawberries
- ¾ teaspoon ground cardamom
- ½ cup (60 g) confectioner’s sugar (for icing)
- 1 teaspoon freeze dried strawberries (for icing)
- ½ tablespoon (7 ml) lemon juice
Instructions
- Step 1: Place the oven rack in the middle position for even baking. Preheat the oven to 350°F (180°C). This prevents edges from browning too quickly and promotes uniform cookie baking.
- Step 2: Using a small blender or a mortar and pestle, crush the freeze-dried strawberries into a fine powder. The finer the powder, the better the strawberry flavor will disperse throughout the dough.
- Step 3: In a bowl, combine the softened butter and granulated sugar. Mix until fluffy but not glossy or pale. Avoid over-creaming to retain the crumbly characteristic of shortbread.
- Step 4: Measure 3 tablespoons of your strawberry powder and mix into the butter-sugar blend. Add the all-purpose flour and corn starch, stirring to fully incorporate. Adjust strawberry powder to taste if desired.
- Step 5: Gather the dough into a ball. Chill briefly if sticky. Roll out on a surface dusted lightly with corn starch to prevent sticking. A slight chill in the refrigerator for 15 minutes makes rolling easier and helps maintain dough shape.
- Step 6: Place cut cookies on a baking sheet. Bake for approximately 8 to 10 minutes until edges just begin to turn light golden. Do not overbake; cookies should remain tender with a slightly soft center. If cookies spread too much, increase cornstarch by 1 tablespoon in future batches. If not browning enough, move the tray to the upper rack near the end of baking.
- Step 7: Mix confectioner’s sugar and lemon juice to a smooth consistency. Add more lemon juice if needed for thinning. Sprinkle in 1 teaspoon freeze-dried strawberry powder to reinforce strawberry flavor in the icing. Apply to cooled cookies as desired.
Notes
- Room Temperature: Store cookies in an airtight container away from direct sunlight and heat, up to 3 days.
- Refrigeration: Store in an airtight container in the fridge for up to 7 days, allowing cookies to return to room temperature before serving.
- Freezing: Wrap cookies individually in plastic wrap, place in a freezer-safe container, and freeze up to 2 months. Thaw at room temperature before use.
- Adjust oven rack to middle position to promote uniform baking.
- The finer the strawberry powder, the more even the flavor distribution.
- Mixing butter and sugar until fluffy but not glossy helps maintain the signature crumbly texture.
- If dough is sticky and hard to handle, chill for 15 minutes to make rolling easier.
- Adding an extra tablespoon of cornstarch reduces spreading during baking.
- To achieve a more golden color, reposition cookies on the upper rack near the end of baking.
- Thin icing with lemon juice in small increments to achieve the desired consistency.
- Increase freeze-dried strawberry powder by tablespoon increments for more intense strawberry flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg