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 as they are so when August’s #CreativeCookieExchange choose the theme “End of Summer Vacation” I knew I wanted to finish my summer as I started, with strawberries and cream.
This recipe is adapted from MomoFuku Milk Bar where I also made these 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.
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.
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.
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.
Now let’s see what the other bakers baked for the August theme of End of Summer Vacation.
Summer is almost over, and we have cookies to remember it by! Hint: a lot of these cookies could be made and frozen, to pull out a slice of summer in February!
You can also use us as a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:
- Apple Shortbread Cookies with Apple Cider Mascarpone Frosting by A Shaggy Dough Story
- Apricot Pochettes by Karen’s Kitchen Stories
- Blackberry and Cream Monte Carlos by All That’s Left Are The Crumbs
- Black Forest Cookies by Spiceroots
- Blueberry Cookies by The Spiced Life
- Kiwi Thumbprints by Flours and Frostings
- Lemon Basil Cookies with Mint by Hezzi-D’s Books and Cooks
- Lemon Meltaways by Oven Delights
- Lemon Sour Cream Cookies by Magnolia Days
- Orange Creamsicle Cookies by 2 Cookin Mamas
- Peach Pie Cookies by Live. Bake. Love.
- Pecan Sandies by Food Lust People Love
- S’mores Blondies by A Baker’s House
- Strawberry & Cream Cookies by Baking in Pyjamas
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Yields – 15 Large Cookies
- 40 grams (8 tablespoons) Milk powder
- 40 grams (1/2 cup) Doves Gluten-Free Plain flour
- 2 tablespoons Gluten-Free Cornflour
- 25 grams (1/2 a 1/4 cup) Caster sugar
- Pinch of Maldon sea salt
- 55 grams (1/2 cup) Unsalted butter, melted
- 20 grams (4 tablespoons) Milk powder
- 90 grams (3 ounces) Milk Chocolate, melted
- 225 grams (2 sticks) Unsalted butter, room temperature
- 300 grams (1 1/2 cups) Caster sugar
- 4 tablespoons Liquid glucose
- 2 Large eggs
- 320 grams (3 cup +1 tablespoon) Doves Gluten-Free Bread Flour
- 1/2 teaspoon Gluten-Free Baking powder
- 1/4 teaspoon Bicarbonate Soda
- Pinch of Maldon sea salt
- 1/2 recipe of Milk crumb
- 150 grams (5 1/2 ounces) Dried strawberries
- Pre-heat the oven to 130C (266F) and line a baking tray with parchment paper, set aside.
- In a medium bowl mix together the 40 grams (8 tablespoons) 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.
- Place the crumbs back into your medium bowl and mix in the 20 grams (4 tablespoons) 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.
- 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.
- Add the eggs beating for 7 minutes. Again, scrape down your bowl with your spatula.
- 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.
- With the mixer still on low-speed add the milk crumb and dried strawberries mixing for only 30 seconds.
- Using a 60 ml (1/4 cup) scoop, 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.
- Pre-heat the oven to 180C (350F) 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.
- 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