Description
Strawberry Crunch Cookies feature a buttery shortbread base, a luscious strawberry layer, and a crunchy topping, creating a perfect balance of textures and flavors.
Ingredients
- 1 cup (125g) all-purpose flour
- ¼ cup (30g) powdered sugar
- ½ cup (115g) cold unsalted butter, cut into cubes
- 1 cup (150g) freeze-dried strawberries
- ½ cup (100g) granulated sugar
- 2 tablespoons (16g) cornstarch
- ¼ teaspoon salt
- ½ cup (120ml) water
- 1 teaspoon lemon juice
- ½ cup (60g) all-purpose flour
- ¼ cup (50g) granulated sugar
- ¼ cup (55g) unsalted butter, melted
- ½ cup (75g) chopped nuts (optional)
Instructions
- Preheat oven to 350°F (175°C). In a bowl, mix flour and powdered sugar. Add cold butter and blend until the mixture resembles coarse crumbs. Press into a greased 9×9-inch baking pan and bake for 15 minutes or until lightly golden. Let cool slightly.
- In a saucepan, combine freeze-dried strawberries, granulated sugar, cornstarch, salt, water, and lemon juice. Cook over medium heat, stirring until thick and glossy. Pour over the cooled shortbread base and spread evenly.
- In a bowl, mix flour, granulated sugar, and melted butter until crumbly. Stir in chopped nuts if desired. Sprinkle over the strawberry layer.
- Return to oven and bake for another 20-25 minutes until the topping is golden brown. Cool completely before cutting into squares.
Notes
- Drizzle with melted white chocolate for added sweetness and decoration.
- Try using other freeze-dried fruits like raspberries or blueberries.
- Add lemon or orange zest to the shortbread base for extra flavor.
- Store in an airtight container for up to 3 days at room temperature or refrigerate for a week.
- Reheat individual squares in the microwave for about 10 seconds.
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 12g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
