Ingredients
Equipment
Method
Strawberry Cookie Dough
- In the high powered blender, turn frozen dried strawberries into powder. If some dried fruits remain not completely crushed, it's ok. Combine flour with the baking powder, and then incorporate the strawberry powder.
- Meanwhile, in the stand mixer fitted with the paddle attachment, beat the softened butter with sugar and salt on medium-high speed until creamy and free of lumps. Add eggs gradually, and continue to beat until light and fluffy. Stop mixer. Incorporate half of the powders on low speed. When just combined, add the other half. Continue mixing until homogenized.
- Transfer cookie dough to the countertop, and scoop out into 22 half spheres. Refrigerate cookies dough for up to 5 days.
Strawberry Marmalade
- Soak gelatin in cold water to soften, and drain well. Puree strawberries with the lemon juice. Combine sugar with pectin. Heat up fruit puree with the glucose, add the sugar-pectin mixture. Bring to a boil and cook for 2 minutes, stirring every so often. Remove from the heat, and add the soften gelatin. Transfer strawberry marmalade to a bowl – Allow to cool, and refrigerate to set completely before using.
Strawberry Caramel
- In the first saucepan, heat up heavy cream; set aside. In the other one, place the sugar and heat it over medium heat until it reaches the "caramel à sec" stage. This process involves heating sugar until it begins to caramelize, at which point you stir it to form a smooth caramel sauce. As the sugar heats up, it will gradually begin to melt and turn into a golden liquid. Once the sugar starts to caramelize, it is important to pay close attention to the color and aroma. The sugar will first turn light golden, then deepen to amber, and finally become a rich caramel color. Remove from the heat, and incorporate the hot heavy cream slowly with the whisk. Bring saucepan back to the heat, add the strawberry puree and cook for 5 minutes on medium-low. Then stir in the butter. Transfer strawberry caramel to a narrow container, and blend using the immersion blender. Let cool, and refrigerate prior to use.
Baking
- When ready to bake, arrange 6 cookies per tray. Leave cookie out for 30 minutes, and gently flatten. Preheat oven to 320ºF/160ºC. Pre-bake cookies for 8 minutes. Remove from the oven, and shape each cookie into neat round with the help of cookie cutter.
- Top each cookie with a teaspoon of strawberry caramel. Top caramel with 3 slices of strawberry. Put cookies back in the oven for 8 minutes more. Avoid any excessive coloring. These cookies are best slightly underdone.
- Let cool cookies completely. Pipe out dots of strawberry marmalade.
- Garnish with more strawberries.
- Strawberry cookies are best consumed the same day. Enjoy!
Storage
- Scooped cookie dough can be made in advance, and kept for up to 5 days in the refrigerator, or frozen for months.