Strawberry Cake Cookies

These cookies consist of a soft vanilla cookie stuffed with a thick strawberry filling, topped with classic vanilla buttercream and freeze dried raspberries, 

I make 8 cookies with this recipe. you can make your bakes however large you want however the timings are accurate for 8 cookies.

Ingredients:

For the filling:

• 225g strawberry jam
• 30g cornflour 

For the cookies:

• 125g salted butter
• 75g granulated sugar
• 75g dark brown soft sugar
• 1 egg
• 2 tsp vanilla essence
• 230g plain flour 
• 1 tbsp milk
• 1/2 tsp baking powder
• 1/2 tsp cream of tartar
• 1/2 tsp bicarbonate of soda

For the toppings:

• 75g salted butter
• 105g icing sugar
• 1 tsp vanilla essence
• Freeze dried raspberries / strawberries

Method:

1. Make the filling: add jam and cornflour to a medium sized saucepan and heat over a medium heat until it thickens into a paste. Divide the mixture into 8 holes of an ice cube tray and place in the freezer.
2. Make the cookies: Brown your butter - cut into small cubes and add to a medium sized saucepan. On a medium heat, keep stirring the butter. It will go through several stages. First, it will melt. Then it will start to boil and bubble violently, before it will become quiet and the bubbles will become thick and foamy. Pay very close attention at this point as the butter will soon start to turn brown and smell caramelised. Take your butter off the heat and let cool a little. Combine in all cookie ingredients one by one, mixing after each addition until a homogenous batter forms. Chill in the fridge for 1 hour. 
3. Bake: Preheat your oven to 180C. Separate your cookie dough into 8 balls and stuff with the jam paste, making sure the cookies are fully sealed. bake for 9-12 minutes until just setting on the top. Place in the fridge to cool. 
4. Make the icing: Beat together butter, sugar and vanilla essence until a light and fluffy buttercream forms. 
5. Spread the icing over the cooled cookies, and top with the freeze dried strawberries. 

Tips: I like to store my cookies in the refrigerator, and eat these ones at room temperature. If refrigerated, these bakes taste best when consumed within 5 days. They can also be frozen :).

If you give my recipe a try, please consider leaving me some feedback or sending me a picture of your bake! You can contact me @sliceoflifeizzy on instagram and Snapchat.