strawberry pressed chamomile cookies
These delightful treats are a harmonious fusion of sweet, juicy strawberries and the soothing essence of chamomile, offering a unique and enchanting taste experience.
At the heart of our Strawberry Pressed Chamomile Cookies lies the perfect balance between the vibrant flavors of handpicked summer strawberries and the delicate essence of chamomile. Each bite is a symphony of flavorful notes, with the bright sweetness of the strawberries complemented by the subtle, earthy undertones of chamomile.
To infuse the cookies with the delicate essence of chamomile, we make a homemade chamomile extract and we employ our signature technique of pressing chamomile flowers into the dough, allowing the flavors to infuse and blossom harmoniously. This process ensures that every bite is imbued with the subtle, aromatic charm of chamomile, elevating the cookie to a whole new level of culinary delight.
Their elegant appearance + exquisite taste make them a wonderful gift for special occasions, showcasing your thoughtfulness and attention to detail.
Recipe
INGREDIENTS:
1 ½ cups (3 sticks, 339g) unsalted butter, at room temperature
1 1/3 (300g) cups granulated cane sugar
2 teaspoons (10g) kosher salt
3 egg yolks (60g)
2 tablespoons (25g) chamomile (or vanilla) extract
2 tablespoons heavy whipping cream
1 tablespoon chamomile flowers
1/3 cup finely chopped fresh strawberries
4 1/2 cups (690g) all-purpose flour
Thinly sliced strawberries and strawberry leaves for decorating
INSTRUCTIONS:
In the bowl of a mixer fitted with a paddle attachment, beat together the butter, sugar, and salt on medium speed until completely combined for approximately 1 to 2 minutes. Add the yolks, cream, chamomile extract, chopped strawberries, and chamomile petals. Mix until just combined. Add the flour and mix on low speed until the dough comes together in a ball.
Remove the dough from the bowl and place on a large sheet of parchment paper. Place another piece of parchment on top and roll the dough until it’s 1/3” thick. Reroll and cut with any remaining scraps. Remove the top piece of parchment paper and stamp out your cookies with a 3” round cookie cutter and then decorate cookies with strawberry slices and leaves.
One by one, remove your flower pressed cookies with an offset spatula and place on a parchment-lined cutting board. Once you have filled up your cutting board with cookies, put it into the freezer overnight and up to 24 hrs.
When you’re ready to bake, preheat the oven to 360°F. Line a baking sheet with parchment paper and arrange the cookies, leaving ¼” space between each. Place the baking sheet in the center rack of the oven and bake for 9 minutes; rotate the pan and bake for another 8 minutes, or until edges are golden brown. Transfer to a cooling rack and sprinkle with organic cane sugar. Voilá!
