Ingredients
Equipment
Method
- Preheat your oven to 180C / 160C Fan / 350F and line 2 baking trays with baking or greaseproof paper.
Macerate the strawberries
- Cut up the strawberries into small pieces. Put the chopped strawberries into a small bowl and measure in the lemon juice and caster sugar. Stir it all in then set it aside for ten minutes while you make the cookie dough.
Beat the sugars and butter together
- Measure both the sugars and the butter out and put them in a large mixing bowl or free-standing mixer. Beat them together with the k-paddle of your free-standing mixer, a hand held mixer or wooden spoons until they are light and fluffy.
Add the egg and vanilla
- Crack the egg into a small bowl then add it to your mixing bowl. Measure the vanilla then add it to your mixing bowl.
- Mix the egg and vanilla in until they are well combined.
Add the dry ingredients
- Measure out the flour and baking powder and add them to your mixing bowl. Make sure to use your finger to level the ½ tea spoon before you add it so you get just the right amount.
- Mix the flour in until it has just come together.
Add the strawberries
- Strain the strawberries and dab them with some kitchen roll to remove any excess liquid. Add them to your cookie dough and mix them in with a spatula or wooden spoon.
Make the cookies
- Dollop a spoon of cookie dough on to your prepared baking trays. Shape them with your hands so you end up with neat balls but don't flatten them.
- Chill the baking trays for 15 minutes before you put them in the oven.
Bake the cookies
- Bake the cookies in the oven for 10-11 minutes. They're ready when they've turned a slightly golden colour and have started to turn crispy on top. They might still be a little soft on top as they'll continue cooking when they're out of the oven.
- Remove them from the oven and leave them to cool for a few minutes before putting them on a wire rack to cool completely.