Strawberry White Chocolate Shortbread (Print-Friendly Version)
Buttery shortbread combines dried strawberries and white chocolate in every bite, perfect for festive gatherings.
# Ingredients You'll Need:
→ Shortbread Dough
01 -
227 grams unsalted butter, softened
02 -
75 grams confectioners’ sugar, plus 16 grams (2 tablespoons)
03 -
1 teaspoon vanilla extract
04 -
0.5 teaspoon salt
05 -
250 grams all-purpose flour
→ Mix-ins
06 -
75 grams dried strawberries, finely chopped
07 -
110 grams white chocolate chips or finely chopped white chocolate
# How to Make It:
01 -
In a large mixing bowl, beat together softened butter, confectioners’ sugar, vanilla extract, and salt until the mixture is smooth and creamy.
02 -
With the mixer on low speed, gradually add all-purpose flour and blend just until combined. Avoid overmixing to maintain a tender texture.
03 -
Fold in the chopped dried strawberries and white chocolate until evenly distributed throughout the dough.
04 -
Transfer the dough onto a piece of parchment paper. Shape and roll the dough into a log approximately 5 centimetres in diameter. Gently press and form an even cylinder, then wrap tightly in parchment paper.
05 -
Refrigerate the dough log for at least 2 hours or until completely firm. For longer storage, wrap the parchment-covered log in plastic wrap and keep refrigerated up to 4 days or freeze for up to 3 months.
06 -
Preheat oven to 160°C. Line baking trays with parchment paper.
07 -
Unwrap the dough log. Using a serrated knife, slice into discs approximately 8 millimetres thick. If the dough crumbles, allow it to rest at room temperature for 5–8 minutes before slicing. Press any loose edges together and place each slice on the prepared tray, spaced 2.5 centimetres apart.
08 -
Bake the cookies for 15 to 20 minutes, or until the edges are lightly golden.
09 -
Let cookies cool on baking trays for 5 minutes, then transfer to a wire rack to cool completely.
# Extra Information:
01 -
Allowing the dough to chill thoroughly enables cleaner slices and prevents excessive crumbling.
02 -
The dough can be prepared and refrigerated or frozen in advance for convenient baking.