Strawberry season is in full swing, and you need to have time to properly enjoy it. We offer a wonderful recipe for shortbread cookies with this fragrant and sweet berry - everyone at home will surely like the dessert, so cook more!
Ingredients (for 10 pieces with a diameter of 7 cm):
Shortcrust pastry:
90 g flour
10 g potato starch
40 g butter
35 g sugar
1 egg yolk (20-25 g)
1/4 lemon grated zest
a pinch of cinnamon and salt
Filling:
140 g strawberries
2-3 st. l. sugar (or to taste)
1 tbsp. l. lemon juice
A little powdered sugar
150-200 g of firm and aromatic strawberries for decoration
Cooking process:
Shortcrust pastry:
Mix flour with starch, sugar, cinnamon, salt and lemon zest. Add the diced butter, chop into small crumbs with a knife. Add the yolk and quickly knead the dough with your hands (if the dough turns out to be dry, you can add a little protein). Wrap the dough in plastic and refrigerate for two hours.
Filling and biscuits:
1. Mix 140 g of strawberries with lemon juice and sugar, grind with a blender. Cook over medium heat for 6-7 minutes to thicken the puree. Cool down.
2. Preheat oven to 180 ° C. Roll out the dough to about 3 mm. Cut the cookies with a cutter or glass and refrigerate for 20 minutes. Then put the cookies on a baking sheet with parchment and lightly prick with a fork.
3. Cut the remaining strawberries into thin slices. Place a small amount of puree on top of each cookie, not reaching the rim, place a few strawberry slices on top and sprinkle with a little powdered sugar. Bake for about 15 minutes: Cookies should be browned
