125g butter, softened
1 Tbsp. Milk
1 tsp. strawberry emulco (avail from Phoon Huat)
1 ½ cup self-raising flour } sifted together
1/2 cup icing sugar } sifted together
½ cup. dried strawberries, chopped
1. Cream the butter until light. Stop when butter drop from the spoon with a gentle flick. If it is overcreamed, the cookie will spread too much. Add milk & emulco and beat until combine.
2. Add sifted flour & sugar mixture and mixed until all the flour is no longer visible. Add in the dried strawberries. Shape it with a cookie scoop or measuring spoon for even shapes.
3. Place on a lined baking pan and bake in preheated 175C oven for 15 minutes or until lightly brown on edges.
The colour looked impossibly red before baking:
the colour is muted when baked:
The cookie is crispy type (the way I like), but the strawberries bits part are chewy. The strawberries taste is not very distinct, even the dried strawberries does not really very berry. But the colour makes a interesting snack for kids. Sheen specifically asked me to pack these in his school bag!