When you have a basket of fresh red blooming strawberries in your fridge, you have to think of all the delicious ways to use them that will bring out their flavor. Inspired by this love-charged month, I made heart-shaped shortbread cookies and smothered them (to the liking of R.) with my own homemade strawberry jelly. What a treat!
To make 20 cookies you need:
– 2 cups flour, sifted
– Pinch of salt
– 200g butter, room temperature
– 1/2 cup powdered sugar
– 1 tsp vanilla
For the strawberry jelly:
– 450g fresh strawberries
– 400g sugar
– 25 ml lemon juice
Beat the butter until it is creamy. Add the sugar and beat together into a smooth mixture. Add the vanilla. Gradually, add the flour and salt and mix well with the other ingredients. With your hands (that is what I did, but you can continue working with an electric mixer), form a ball out of the dough. Flatten it out into a disk and wrap it with a plastic bag or cling film. Refrigerate the dough while you prepare the strawberry jelly.
Preheat the oven to 350f/175C.
The jelly: In a bowl, mash the berries then transfer to a saucepan. Add the lemon juice and sugar and turn on the heat to medium. Stir well and bring to boil. Stir some more until the sauce thickens. Turn off the heat and let the jelly cool down before using it.
Take the dough out of the fridge and on a floured surface roll it out (thickness 0.75cm). Using cookie cutters or with your knife, carve out the cookies. On a cookie tray lined with parchment paper, place the cookies 1 cm apart and bake for 10 minutes or until the sides are golden.
Cool the cookies before spreading the jelly on top. Perfect for a tea gathering!