Strawberries with lavender cookies

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I've been making these cookies forever, I like to use a little bit of wheat flour for the texture. They are super simple and fast and can be transformed into many shapes, used for sweet or savory dishes. I also shaped them like buns and passed them that way. Strawberries are from the farmer's market and remain virtually unadulterated. You can adjust the sweetness factor to your specific batch of berries and flavor! —Sara

This dessert is a clever riff on the strawberry shortcake. Although the cookies contain whole wheat flour, you won't believe how feathery and tender they are. Sara asks you to mount the dough in the food processor, which takes five minutes, and offers you the option to brush the cookies with cream and sprinkle with sugar, we use demerara, before baking, which we definitely recommend. It gives the top a little crunch. Also, we couldn't find fresh lavender, so we used 1/2 tablespoon dry. (When replacing fresh grass with dry grass, using half the fresh amount is standard.) – A&M —The publishers

  • 1 cup

    White flour

  • 1 cup

    whole wheat pastry flour

  • 2 tablespoons

    brown sugar

  • 2 tsp

    baking powder

  • 1 tsp


  • 1 tablespoon

    fresh lavender flowers (less if dried)

  • 8 tablespoons

    cold butter

  • 1 cup

    thick cream

  • 2 rooms

    fresh strawberries

  • 2-4 tablespoons

    brown sugar

  • 6-8 tablespoons

    fresh cream

  • Fresh mint

  1. Preheat the oven to 350 degrees. Combine flours, sugar, baking powder, salt, and lavender flowers in a bowl of a food processor and pulse a few times to mix. Add butter, one tablespoon at a time while pressing the blade. Just mix until the dough resembles a thick meal. Slowly add the cream, pressing, until mixed. The dough will be sticky. Place 8 large tablespoons on an ungreased baking sheet (optional: brush the top with a little thick cream and sprinkle with sugar) and bake for 18-20 minutes. When you're done, remove it from the pan and let it cool on a wire rack.

  2. While the cookies are baking, prepare your strawberries. Rinse the berries, glue and peel them. I usually cut them in half because they're small to begin with. Mix the berries with a few tablespoons of brown sugar; This part is a matter of flavor and sweetness of the berries. Try not to manipulate the berries too much, you don't want to peel them, but you do want the natural juices from the berries to come out. That's.

  3. Now is the time to assemble your strawberries with lavender cookies. I cut my cookies in half and serve in a bowl. Place the bottom of the cookie in your bowl. put some berries and their juice on it. Add a tablespoon of fresh cream (again, this can also be sweetened a bit, depending on personal taste, I like the acidity) and cover with the other half of the cookie. I like to decorate with a little fresh mint and a lavender flower.

ConfresasLavada cookies

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