Chunky Strawberry Cookies - flour

Method

• Bring the butter, jam, and sushi vinegar to room temperature.
• Combine the cake flour and baking powder and sift.
• Cream the butter until smooth, add the granulated sugar and mix until light and fluffy.
• Then add the jam and mix well.
• Add the cake flour and baking powder and fold it in.
• While it still looks floury, add the sushi vinegar and mix.
• Wrap in plastic wrap and roll into a 3 - 3.5 cm cylinder.
• Let the dough rest in the refrigerator for about 30 minutes.
• Preheat the oven to 170 degrees C. Cut the dough into 5-6 mm thick slices and place on a baking pan lined with parchment paper.
• Bake at 170 degrees C for 14-15 minutes.
• When they are done baking, cool the cookies on a cooling rack.
• These cookies won't be soft; they will have a crunchy texture.
• While they're baking, the sweet scent of the strawberry jam will fill the room.
• Here they are in a soft, moist galette style.
• Increase the amount of butter to 50 g, add 50 ml of milk at step (3) and pour into a muffin pan.
• Bake at 180 degrees C for 30 minutes, then decrease the oven to 150 degrees C and bake for 10 minutes.