Chunky Strawberry Cookies

1. 1

   Bring the butter, jam, and sushi vinegar to room temperature.

2. 2

   Combine the cake flour and baking powder and sift.

3. 3

   Cream the butter until smooth, add the granulated sugar and mix until light and fluffy.

4. 4

   Then add the jam and mix well.

5. 5

   Add the cake flour and baking powder and fold it in.

6. 6

   While it still looks floury, add the sushi vinegar and mix.

7. 7

   Wrap in plastic wrap and roll into a 3 - 3.5 cm cylinder.

8. 8

   Let the dough rest in the refrigerator for about 30 minutes.

9. 9

   Preheat the oven to 170 degrees C. Cut the dough into 5-6 mm thick slices and place on a baking pan lined with parchment paper.

10. 10

    Bake at 170 degrees C for 14-15 minutes.

11. 11

    When they are done baking, cool the cookies on a cooling rack.

12. 12

    These cookies won't be soft; they will have a crunchy texture.

13. 13

    While they're baking, the sweet scent of the strawberry jam will fill the room.

14. 14

    Here they are in a soft, moist galette style.

15. 15

    Increase the amount of butter to 50 g, add 50 ml of milk at step (3) and pour into a muffin pan.

16. 16

    Bake at 180 degrees C for 30 minutes, then decrease the oven to 150 degrees C and bake for 10 minutes.

* Per serving · 4 servings · Values may vary.

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