Ingredients
Method
- Prepare the Fruit Element: Place freeze-dried strawberries into a high-speed blender. Pulse until you achieve a fine powder. Sift to remove seeds.
- Cream the Lipid Base: In a stand mixer, cream butter and sugar on medium-high for 4 minutes until pale and fluffy.
- Emulsify the Liquids: Add egg, lemon juice, and lemon zest. Mix on low until incorporated.
- Incorporate Dry Ingredients: Whisk flour, strawberry powder, baking soda, and salt in a separate bowl. Gradually add to wet mixture while mixing on lowest speed until no flour remains.
- Thermal Stabilization: Wrap dough in plastic and refrigerate for at least 60 minutes.
- Execute the Bake: Preheat oven to 175°C (350°F). Scoop 30g portions of dough onto lined sheets, 5cm apart. Bake for 10-12 minutes until edges set but centers are soft.
- Cooling Phase: Let cookies sit on the tray for 5 minutes, then transfer to a wire rack.
Notes
Use high-fat European butter for a rich base. Always use freeze-dried fruit to prevent moisture issues in the dough.