Strawberries & cream cookies

I never have been, and never will be, sporty. Not just in terms of partaking in sport, but in terms of watching it. I don’t “get” it. Even when the Olympics were going on just a hundred miles down the road, it was still just a bunch of people jumping about in shorts to me.

At school – the last time sport was compulsory for me – PE lessons meant one of three things: chatting while walking around the circuit for cross country, recycling a selection of sick notes and then…having a chat, or playing ping pong over the top of 6 tables set up in the hall. PE lessons contained very little actual PE. We liked it that way.

Strawberries & cream cookies | The Littlest Bakehouse

So unsurprisingly, the fact that this week heralds the beginning of Wimbledon means just two things, much as I’m sure it does for the majority of the nation: strawberries, and Pimms. Not so much about sport.

In the family home, I am the chief Pimms maker, due, no doubt, to the fact that I make it stronger than anyone else does. That’s the only part I have in it. Just when the tennis starts to get “good” – marked by gasps, shouts, and my dad shifting to the edge of his seat rather than dozing – I retire to take a Pimms-induced nap in a roasting conservatory. For now, I’m without the Pimms and the warmth of sleeping in, essentially, a fancy greenhouse, but I can keep hold of those strawberries.

As I’m not completely weird, I like my cookies soft. Eating a cookie shouldn’t be a jaw workout. These are beautifully soft.

Adapted from Picky Palate
Makes 14
Note: It pays to bake the whole batch at once, as when the mixture is left out for a while before baking it spreads more and the cookies don’t rise so nicely.

Ingredients

100g butter
50g light brown sugar
135g granulated sugar
1 large egg
1/2tsp vanilla extract
200g plain flour
1/2tsp salt
1/2tsp baking soda
100g chopped strawberries (about 1cm cubes)
100g chopped white chocolate

Method

1) Line two baking trays with baking parchment, and preheat the oven to 160C. Cream together the butter and sugars until light and fluffy.
2) Add the egg and vanilla and mix until just combined. In a separate bowl, combine the flour, salt, and baking soda. Gradually add to the wet ingredients, stirring as you go.
3) Add the chocolate and strawberries, and mix until they’re evenly distributed throughout the dough. Space tablespoons of dough about 3 inches apart, and bake for around 10-15 minutes, until a deep golden brown.

The lady behind The Dinner Bell! I’m that person who doesn’t let you leave their flat without eating something, and will probably press a parcel of cookies or cake into your hands as you head to the door.

I’m a sub-editor by day, avid book-reader by night, and octopus fan always. I live in north London, but little bits of my heart still belong to Norfolk, where I grew up, and Sheffield, where I went to uni and finally lost my bumpkin accent.

Filed under All Recipes, Biscuits & Cookies, Desserts, Spring/Summer

The lady behind The Dinner Bell! I'm that person who doesn't let you leave their flat without eating something, and will probably press a parcel of cookies or cake into your hands as you head to the door. I’m a sub-editor by day, avid book-reader by night, and octopus fan always. I live in north London, but little bits of my heart still belong to Norfolk, where I grew up, and Sheffield, where I went to uni and finally lost my bumpkin accent.

7 Comments

  1. amyjonesuk

    You know, I’ve never thought to put strawberries in baked things before. I’ve always assumed they’ll go soggy.

    Lovely recipe though — and I feel you on not being sporty! x

  2. Love the sound of these, I’ve never seen strawberries in a cookie before! I was the same with PE, in my last term in school I think I managed to get out of it every single week with a variety of excuses!

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