Strawberry & Cream Cookies {GF}

 

Strawberry & Cream Cookies {GF}

{originally published summer 2016}

Summer starts with strawberries for me, each year I always hold out until the beginning to June to purchase a punnet as I know these will be fresh, sweet and full of mouth-watering strawberry goodness. Cream is a natural pairing for enjoying strawberries and the milk crumb in these represents the cream in a smooth, silky way. 

Strawberry & Cream Cookies {GF}

This recipe is adapted from MomoFuku Milk Bar where I also made Chocolate Chocolate Cookies. They include half a batch of milk crumb which is delightful. It’s soft, buttery, creamy, milky crumb which apart from adding to these cookies can be added to anything. They’d be lovely sprinkled over ice cream.

Strawberry & Cream Cookies {GF}

For the strawberry element I used dried strawberries which remains lovely and juicy through the creamy cookie dough. I made my version gluten-free as I’m trying to avoid wheat so out went the regular flour and in came the gluten-free.

Strawberry & Cream Cookies {GF}

The batter for these cookies are very wet, I don’t know if it was supposed to be like this or if it was because I used a gluten-free strong bread flour instead of strong bread flour. Either way I chilled mine over-night before baking instead of the minimum time of 1 hour.

Strawberry & Cream Cookies {GF}

If you sandwich these between a scoop of strawberry swirl ice cream then you’d be in heaven, I wish I’d thought of this to be honest whilst making them, the thought leaves my mouth-watering.

Strawberry & Cream Cookies {GF}

 

Strawberry & Cream Cookies {GF}

Gluten free- Strawberry and Cream cookies.

Course: Cookies
Servings: 15 large cookies
Prep time: 55 min
Total time: 70 min

Ingredients

Milk crumb

  • 40 grams Milk powder
  • 40 grams Doves Gluten-free plain flour
  • 2 tbsp gluten free cornflour
  • 25 grams Caster sugar
  • 1/4 tsp Maldon sea salt
  • 55 grams Unsalted butter melted
  • 20 grams Milk powder
  • 90 grams Whilte chocolate, melted

Cookies

  • 225 grams Unsalted butter room temperature
  • 300 grams Caster sugar
  • 4 tbsp Liquid glucose
  • 2 large Eggs
  • 320 grams Doves gluten-free plain flour
  • 1/2 tsp Gluten free baking powder
  • 1/4 tsp Bicarbonate soda
  • 1/4 tsp Maldon sea salt
  • 1/2 recipe Milk crumb
  • 150 grams Dried strawberries

Instructions

Milk crumb

  1. Pre-heat the oven to 130C and line a baking tray with parchment paper, set aside.

  2. In a medium bowl mix together the 40 grams milk powder, flour and salt. Add the melted butter and using a spatula fold everything together. Spread onto the baking tray and bake for 30 minutes, until lightly golden and fragrant. Cool the crumb completely.

  3. Place the crumbs back into your medium bowl and mix in the 20 grams milk powder then pour over the melted white chocolate. Mix together until the white chocolate had dried and clusters have formed. Store in an air-tight jar until needed. 

Cookies

  1. In the bowl of a free-standing mixer fitted with a paddle attachment and cream together the butter, flour and liquid glucose for 3 minutes on medium speed. Scrape down your bowl with a spatula.

  2. Add the eggs beating for 7 minutes. Again, scrape down your bowl with your spatula.

  3. Reduce the speed to low and add the flour, baking powder, bicarbonate soda and the salt mixing until the dough just comes together. Scrape down your bowl with your spatula again.

  4. With the mixer still on low-speed add the milk crumb and dried strawberries mixing for only 30 seconds.

  5. Using a dessert spoon, scoop dough onto parchment lined baking trays and gently flatten them into discs using the palm of your hand. Cover with clingfilm and refrigerate for 1 hr or overnight.

  6. Pre-heat the oven to 180C and bake the cookies for 15-18 minutes or until golden brown all over. Leave on the baking tray for 10 minutes before transferring to a wire rack to cool completely.

Notes

  • These will last in a cake tin with a tight-fitting lid for up to 3 days.
  • Keep in a cool, dry place away from direct sunlight.
  • Recipes both adapted from Momofuku Milk Bar - Christina Tosi

 

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