My favorite activity with strawberries (except that it ate it from the handful) is to make these tough strawberry cerspers. I made it out for the first time last year, and now they are a summer tradition. They are tender, sweet and full of fresh strawberry taste. These cookies are real business. So do not expect artificial color or aroma here! Only sweet strawberries and a few cream white chocolate chips. Yum!
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“Astonishing !!! followed the recipe exactly and these came out so well!”
Angelica
Simple recipe for strawberry biscuits
These strawberry biscuits are like a cross between chocolate biscuits and strawberry muffin -tops. I start with my base made of creamy salted butter, brown sugar and granulated sugar for a rich taste and then folded tiny strawberries, which I threw with a little lemon juice to lighten everything. Simply make sure that you strain the strawberries well so that you do not give too much moisture to the dough and throw the texture! Then the white chocolate chips are like small sweet surprises that melt just enough to supplement these strawberry. I promise that you have never had a biscuit!
Strawberry
- 1 cup Fresh strawberries (Brunoized (very small) $ 2.13*)
- 1 TSP Lemon juice ($ 0.02)
- 1 cup Light brown sugar ($ 0.48)
- 1/2 cup granulated sugar ($ 0.48)
- 8 Tbsp salted butter (Room temperature, $ 0.99)
- 1 large egg ($ 0.27)
- 1 TSP Vanilla extract ($ 0.65)
- 2 Cup All -purpose flour ($ 0.36)
- 1 TSP Sea salt ($ 0.05)
- 1 TSP baking powder ($ 0.04)
- 1/4 cup White chocolate chips ($ 0.57)
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Preheat the oven to 350 ° F. Throw the diced strawberries and lemon juice together and let them sit as preparing the rest of the biscuit.
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Cream both sugar and room temperature butter together with your hand mixer at low speed.
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Add the egg and vanilla extract to the cream butter and the sugar. Mix calm or mingle with each other until they are consistent.
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Then put the flour, salt and baking powder in a mixed bowl and whip dry ingredients together. Add a spoon and slowly mix all your dry ingredients with the damp ingredients until a consistent dough forms.
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Strain the strawberries, throw away the juice. ** Fold gently strawberries and white chocolate chips into the cookie dough. ***
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Leave the biscuit dough balls 2-3 inches on a baking sheet lined with parchment with a 2 -unzen purchase and bake them in the preheated oven for 20-25 minutes, depending on how crispy or tough you like your cookies!
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**Add this strawberry lemon juice to an iced tea And you have a chic mocktail!
***Reserve a few additional white chocolate chips per biscuit To set above You bake. This little trick helps you to get extra pretty!
Portion: 1cookieCalories: 207KcalCarbohydrates: 34GProtein: 2GFat: 7GSodium: 228mgFiber: 1G
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How to make strawberry cerspect step-by-step photos
Prepare your strawberries: Preheat the oven to 350 ° F. Throw 1 cup of strawberries and 1 teaspoon of lemon juice together and let them sit as preparing the rest of the biscuit dough.
Mix the butter and sugar: Combine 1 cup of light brown sugar, ½ cup of grain sugar and 8 tablespoons, with the salt butter with the temperature with your hand mixer at low speed.
Make the dough: Now add 1 large egg and 1 teaspoon of vanilla extract to the butter -sugar mixture. With your hand mixer to combine or mix low.
Then add 2 cups of all-purpose flour, 1-Tl-sea salt and 1 tsp baking powder to a mixed bowl and whip the dry ingredients together. Add a spoon and slowly mix all your dry ingredients with the damp ingredients until a consistent dough forms.
Strain the strawberries, throw away the juice (or you can hold the juice on iron and add to iced tea!).
Make the cookies: Leave the biscuit dough balls 2-3 inches on a baking sheet lined with parchment with a 2 -unzen purchase and bake them in the preheated oven for 20-25 minutes, depending on how crispy or tough you like your cookies! Serve and enjoy.
Enjoy the taste of the summer with these tough strawberry biscuits!
- Fold carefully when adding the strawberries to the dough so that they are not crushed, or do not turn the dough completely pink.
- I do not recommend saving the dough to bake later, the longer the dough, the longer the dough sits with the wet strawberries, the more moisture moisture has a negative effect on the texture of the cookies.
- If you do not have a 2 -unzen biscuit shovel, you can measure the dough with a ¼ measuring cup and roll between your palms. Smaller biscuit shovels also work, but 2-oneces ensures a beautiful big cafe style biscuit, what I was looking for.
- These cookies tend to spread in the oven to get this beautiful round shape, take a round biscuit cutter or a cup with a larger diameter and turn it around the cookies gently as soon as they come out of the oven.
- You can use any chocolate chip you like! If white chocolate is too sweet for you, these cookies would also be delicious with dark or half -sweet chocolate chips.
Storage instructions
Save strawberry biscuits in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 1 week or in the freezer for up to 3 months.
Our strawberry cookie recipe was originally released on June 22, 200. It was tested, revised and released again to be better than ever before 14.07.25.
(Tagstotranslate) all-purpose flour
