Last night we had a film night. Rather than popping some corn or eating some greasy crisps, I decided to whip up some baked treats, using some of the giant strawberries we’d picked up earlier in the day from Fruit-a-Peel in Broomhill. I had a little look online and found an American recipe for strawberry cookies. Usually I’d steer clear and look for one in UK measures… however, my lovely friend Hannah bought me these handy measuring cups for my birthday (so pretty). Finally I could have a bash at baking a recipe from some of the American food blogs I read.
I didn’t have any brown sugar, so I opted for caster sugar instead. They should have been crunchy, instead they turned out soft and cakey. They were still delicious and I’d make them again… If you want them to be crunchy, swap the caster sugar for brown sugar – all the rest should stay the same. I’ve converted my measurements from cups… this is a UK food blog after all.
To make these strawberry cakey-cookies, you’ll need:
- 110g butter, at room temperature ideally
- 170g caster sugar
- 128g plain flour
- 1tsp vanilla essence
- 1 eggs
- 1 generous pinch of salt
- 1/2 tspn baking powder
- 2 handfuls of strawberries, hulled and chopped
- Preheat the oven to 180 degrees (fan) and grease/line 2 baking trays.
- In a bowl cream together your butter, sugar and vanilla essence. Whisk in your egg before mixing in your flour, baking powder and salt.
- Once combined, fold in your strawberries. Then place on baking trays, with plenty of space between them to spread.
- Bake in the oven for 15-20 minutes or until they start to brown on top. The baking tray below may require a few extra minutes in the oven.
- Allow to cool for a few minutes before placing on a wire rack to cool further (if you take them of the tray straight away, the heat from the strawberries will make them fall apart).
- Serve up with a glass of milk and enjoy!
What’s your favourite cakey-cookie recipe?
Hayley Jayne xx