I was so pleasantly surprised by these blueberry cookies, that I thought I would try the same idea out with some different fruit – strawberries!
They were yummy, kind of like strawberry pie, kind of like strawberry crumble, with the combination of the crisp cookie and the soft baked strawberries.
My friend came over the evening I baked them and ate them all up! They’re nice and refreshing too, because of the bursts of fresh strawberries.
The strawberries release their juices though, which makes them go a bit soft on the second day. So stick to a small batch and eat them all fresh from the oven!
Adapted from David Lebovitz’s Ready for Dessert.
11og unsalted butter, softened (1/2 cup, 4 oz)
1/2 cup brown sugar, packed
1/4 cup + 2 tbsp white sugar
1/2 tsp vanilla
1 1/4 cup plain flour
1/4 tsp baking soda
1/2 tsp salt
1 punnet strawberries (250g, 9 oz)
2 tbsp sugar
Preheat the oven to 180 C and like 2 trays with baking paper.
Hull the strawberries and slice them. Mix them with the 2 tablespoons of sugar and set aside.
Using an electric mixer, beat the butter, brown sugar, white sugar and vanilla until smooth and combined.
Add the egg, beating well.
Turn the mixer off, add the flour, baking soda and salt, and beat on a low speed until just incorporated.
Pat the strawberries dry with paper towel and very gently, stir them into the mixture.
Drop tablespoons of the dough onto the baking trays, allowing room for spreading.
Bake for 10-12 minutes, rotating the trays halfway through baking, until the cookies are deeply golden. Makes 24 cookies.