Strawberry, Pistachio & Vanilla Cookies

Preparation time : 2 Hours

Cooking Time : Under 30 Minutes

Serves : 8-10 people

Ingredients

Makes (24 cookies)

• 227g unsalted butter, softened
• 250g granulated sugar, plus extra for rolling
• 1 large egg, at room temperature
• 2 tsp vanilla extract
• 270g plain (all-purpose) flour
• ½ teaspoon baking powder
• ¼ teaspoon bicarbonate of soda
• ½ teaspoon salt
• 3 tablespoons freeze-dried strawberry powder
• 4 tablespoons pistachios, finely ground

Preparation

• Preheat the oven to 180°C and line a Le Creuset Metal Bakeware Baking Tray with baking paper.

• In a medium bowl, whisk together the flour, baking powder, bicarbonate of soda and salt.

• In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla extract until fully incorporated.

• Gradually add the dry ingredients and mix on low speed until a soft dough forms with no visible streaks of flour.

• Divide the dough evenly into three portions. Mix the freeze-dried strawberry powder into one portion and the ground pistachios into the second, leaving the third portion as vanilla.

• Scoop approximately one teaspoon from each dough and gently press the three portions together. Roll lightly between your hands to form a smooth ball while keeping the three colours distinct.

• Roll each cookie dough ball in granulated sugar until evenly coated.

• Arrange on the prepared baking tray, leaving approximately 5cm between each cookie to allow for spreading.

• Bake for 10–13 minutes, or until the edges are lightly golden and the centres are just set. Avoid overbaking.

• Allow the cookies to cool on the tray for 10 minutes before transferring to a wire rack to cool completely.

• Serve immediately or store in an airtight container for up to five days.