This Strawberry Shortbread is the perfect sweet treat to add to your spring or summer afternoon tea menu.
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 1 lemon, zested
- 1¾ cups all-purpose flour
- ½ cup cornstarch
- ½ teaspoon kosher salt
- ⅓ cup freeze-dried strawberries
- ¼ cup diced fresh strawberries
- Strawberry Sugar (recipe follows)
- Garnish: sliced fresh strawberries and fresh mint leaves
- Preheat oven to 350°. Line an 8-inch square baking pan with parchment paper, letting excess extend over sides of pan. Spray with cooking spray.
- In a large bowl, beat together butter and granulated sugar with a mixer at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add lemon zest, and beat until combined.
- In a medium bowl, sift together flour, cornstarch, and salt. Place freeze-dried strawberries in a resealable plastic bag, and crush with a rolling pin until powdered. Add powdered strawberries to flour mixture.
- With mixer at low speed, add flour mixture to butter mixture in two portions, beating well after each addition. Add fresh strawberries, beating until combined.
- Turn out dough onto a heavily floured surface. Using well-floured hands, knead dough 5 to 10 times, approximately 1 minute. Press dough into prepared pan.
- Bake until shortbread is lightly golden, 35 to 40 minutes. Let cool completely on a wire rack.
- Using excess parchment as handles, remove from pan. Using a chef’s knife, cut into 25 squares. Sprinkle with Strawberry Sugar. Garnish with strawberries and mint, if desired.
Serves: Approximately 1⁄2 cup
- ½ cup freeze-dried strawberries
- ⅓ cup granulated sugar
- In the work bowl of a food processor, pulse together freeze-dried strawberries and sugar until a fine pink sugar forms, approximately 2 minutes. Use immediately, or store in an airtight container at room temperature for up to a week.
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