Ingredients
Scale
For Cookie Dough
- 130 g All-purpose flour
- 10 g Corn flour
- 1/8 tsp Salt
- 110 g Unsalted butter
- 100 g Castor sugar
- ½ Egg
- 1 – 2 tsp Strawberry puree
- 1 – 2 drop Strawberry essence
- 1 drop edible red gel food colour
For Cream Cheese Glaze
- 60 g Cream cheese
- 40 g Icing sugar
- 1 – 2 tbsp Milk
Instructions
For Cookie Dough
- Preheat the oven to 180°C or 350°F (OTG mode: upper rod + lower rod + fan). Prepare a baking tray by lining a silicon mat or butter paper.
- In a bowl, beat unsalted butter and sugar to cream them until they are pale and fluffy.
- Add the egg and strawberry essence and mix again for a homogenous mixture.
- In the same bowl, sift in the dry ingredients: all-purpose flour, corn flour and salt.
- Add strawberry puree, mix again and form a smooth dough. Make sure that the puree is at room temperature.
- Lastly, add edible gel food colour and give it a final mix to make the perfect dough.
- If the dough is too sticky or soft, keep it in the refrigerator for 5 – 10 minutes.
- Place the dough between two butter papers and roll it to 4 mm thickness.
- Now, with a 5.5 cm round cookie cutter, cut it and place the cookies into the lined baking tray.
- Bake them at 180°C or 350° F (OTG mode: upper rod + lower rod + fan) for 8 – 10 minutes.
For Cream Cheese Glaze
- In a bowl, mix cream cheese and icing sugar together.
- Add milk and give it a mix again. Transfer it to a piping bag and keep it aside to assemble the cookies.
For Assembly
- Once the cookies cool down, drizzle the cream cheese glaze over them and serve.
- Prep Time: 15 to 20 minutes
- Freeze Time: 10 minutes
- Cook Time: 8 to 12 minutes