These cookies are baked as a one large shortbread cake and divide into triangle pieces. The cake structure is quite flaky and cookies have to be pretty thick. Strawberries are added twice: as freeze-dried fruit powder and fresh fruits chopped finely. The addition of anise increase the strawberry flavour and give some intriguing herbal tone. Enjoy!
- ½ cup softened butter
- ¼ cup + 1 tablespoon sugar
- 1 teaspoon pure anise extract
- ¾ cup all purpose flour
- 1/3 cup corn starch
- 3 tablespoons freeze-dried strawberries (powder)
- 7-8 fresh strawberries chopped finely
In the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in anise extract, mix together. Add flour with cornstarch and fruit powder and mix on low speed until the dough comes together. Add fresh strawberries and mix gently until incorporated. Transfer dough to a 9 inch tart pan and press to evenly fill up bottom and sides. Cover and let cool in the fridge for 1-2 hours.
Preheat oven to 350°F. Using a knife score dough into 12 wedges and prick all over with a fork or wooden skewer. Bake for 35 minutes until light brown and set in the center. Remove from oven and immediately re-cut into wedges. Let cool on a wire rack.