It's really simple to make these strawberry biscuits. You'll make a classic sugar cookie dough and then fold in freeze dried strawberries to add a gorgeous, fresh flavour.
The strawberry cookie dough is virtually foolproof with no complicated techniques, you'll just whisk sugar and butter together, beat in an egg, fold in flour and a touch of raising agents (bicarb and baking soda) and then stir in the strawberry pieces. In minutes, you'll have a lovely smooth strawberry biscuit dough that's easy to work with.
You also won't need any special equipment to make these delicious biscuits, not even a cookie cutter as you'll shape the dough into an oblong and then slice into rectangles that, one baked, are perfect for nibbling, dunking and dipping. Best of all, they take just 5 minutes to bake!
You may have spotted the rather indulgent looking chocolate dip I've served my strawberry biscuits with. Can you guess what it is? It's chocolate humous!
New Moorish Chocolate Spread is made with chickpeas, tahini, cocoa, pomegranate molasses and coconut milk and tastes incredible.
It's wonderful with fruit, biscuits or breadsticks for dipping, delicious dolloped on top of porridge or spread on toast and pancakes, and while it tastes like an indulgent dessert (almost like chocolate cake batter!), it actually has 70% less sugar than other brands of chocolate spread.
This tasty chocolate spread is also vegan, gluten free, a good source of healthy fats and totally free of palm oil, so it's a new favourite at our breakfast table.
Moorish Chocolate Spread is the first sweet dip in the Moorish range and launches exclusively in Sainsbury’s in September.
So, to make your first pot really special, let's make some deliciously fruity strawberry biscuits to go with it!
Ingredients
- 110 g (3.9 oz) slightly salted butter softened
- 100 g (3.5 oz) caster sugar
- 1 medium free range egg
- 270 g (9.5 oz) plain flour
- 1/4 tsp bicarbonate of soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 15 g (0.5 oz) freeze dried strawberry pieces
Equipment
Instructions
Put the butter and sugar in a large mixing bowl.
Beat until light and fluffy.
Add the egg.
Beat again.
Add the flour, baking powder, salt and bicarbonate of soda.
Mix using a fork or electric whisk.
Add the strawberry pieces.
Mix briefly until evenly distributed.
Gather into a ball.
Turn out onto a floured surface and form into an oblong about 2 cm (3/4 inch) tall and 5cm (2 inches) wide and as long as the dough allows (probably about 30cm / 12 inches). Wrap and chill in the refrigerator for 15 minutes or until firm.
Preheat the oven to 200C (180C fan-assisted, 400F).
Using a sharp knife, cut the dough into slices 1/2cm (1/4 inch) thick.
Place the cookies on a lined baking sheet. They don’t spread very much, so can be placed quite close together.
Bake for 5 minutes, until only just beginning to colour.
Allow to firm on the tray for a few minutes, then transfer to a wire rack to cool completely.
Enjoy!
Pointers, tricks and troubleshooting tips for the perfect strawberry biscuits
Are strawberry biscuits easy to make?
These lovely little strawberry biscuits are really easy to make. Take your time to carefully weigh the ingredients, follow the simple step-by-step instructions and grab a cuppa while the dough rests in the fridge for about 15 minutes.
You don't need to spend ages rolling out the dough, just shape it into a block and slice to create a perfectly dippable, dunkable cookie.
These biscuits take no time at all to bake (just 5 minutes!) so keep an eye on them when they are in the oven.
Will I need any special equipment to make strawberry biscuits?
No special equipment is needed to make these strawberry biscuits.
You can make the dough with just a mixing bowl and whisk or wooden spoon, but if you have an electric whisk or stand mixer, this can be used to make quick work of beating the butter and sugar together and then beating in the egg.
However, when you come to add the flour, it's time to be more gentle with the dough, so either fold in by hand or only use the electric mixer on a very brief pulse - just enough to combine.
The full list of equipment can be found in the recipe card below.
Where can I buy freeze-dried strawberry pieces?
You shouldn't have any problem finding freeze-dried strawberries in your local supermarket. They can usually be found in the baking aisle, either near the dried fruit and nuts or with the cake decorating bits and bobs.
If you can't find them in store you can always order them online. I like to buy them from Amazon in 70g packs as they last ages!
How can I tell if eggs have gone off?
In the UK, eggs produced to a food safety standard called the British Lion Code of Practice have a stamp on the shell of a red lion.
Eggs produced under the Red Lion code don't actually have to be stored in the fridge, though they should be kept somewhere cool, so if you're kitchen / pantry is over 20C, it's best to put them in the refrigerator.
They should also be stored at a steady cool temp, so if your kitchen is hot and your fridge/pantry is cold, take just what you need for the dish you're cooking and leave the rest of the box where it is to avoid temperature fluctuations.
Most homes are over 20C at least some of the time, so it's generally recommended to put your eggs in the fridge.
In the UK, your eggs bear a Best Before End Date, they may be safe to use past that date as long as they show no signs of spoilage. If they bear a Use By Date, then they should not be eaten past that date.
If you are worried your eggs might have gone off, crack one into a small bowl, rather than straight into the biscuit mix. That way, you can check it without contaminating your other ingredients.
Look to see if your egg looks normal and discard if there's any discolouration. You can then smell the egg - gone off eggs have an unavoidably bad smell so discard if they smell even slightly rotten.
If you have any concerns please speak to your health professional as this website does not offer medical advice.
Are strawberry biscuits suitable for vegetarians?
Yes. These biscuits are free from meat, poultry and fish so are suitable for a vegetarian diet.
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Are strawberry biscuits suitable for vegans?
No, this strawberry biscuit recipe contains dairy butter and a chicken egg so it is not suitable for a vegan diet.
You can use a plant-based butter alternative and egg replacement if you want to make these strawberry biscuits vegan.
I haven't tried it with this recipe yet but I find the chia seed "egg" works well in biscuit recipes. Mix 1 tablespoon of crushed chia seeds with 2 tablespoons of water and leave in the fridge for about 10 minutes until the chia seeds have absorbed the water. This makes enough to replace one egg so multiply if you need to.
Are strawberry biscuits gluten-free?
I've used wheat-based plain flour for these strawberry biscuits so they are not gluten-free.
However, you could replace the plain flour with a gluten-free plain flour. I always recommend using a good quality brand, which will usually be made from a blend of different flours such as rice flour, and oat flour, raising agents, of course, and usually a binding agent such as xanthan gum.
If making these biscuits for somebody who needs to avoid gluten in their diet, then you should also check the label of all ingredients to make sure that they don't contain any traces of gluten. You can buy gluten-free baking powder and bicarbonate of soda in most supermarkets.
Are strawberry biscuits healthy?
These strawberry biscuits are a high sugar treat and so should be enjoyed in a sensible portion on occasion, not as an everyday indulgence.
Are strawberry biscuits safe to eat while pregnant?
There isn't anything in this recipe that should pose a risk to a pregnant woman if the ingredients are in good condition and the biscuits are made hygienically and safely.
You should certainly check the dairy products are made with pasteurized milk. And advice regarding egg safety varies from country to country. The NHS has some fantastic information on foods to avoid whilst pregnant.
If you have any concerns please speak to your health professional as this website does not offer medical advice.
Can I make this recipe without egg?
The egg in this recipe is working as a binding agent to hold all the other ingredients together. If you are making this for someone who needs to avoid egg in their diet you can try using an egg replacer.
I find a chia seed mix works well for biscuits. Mix 1 tablespoon of crushed chia seeds with 2 tablespoons for water and leave in the fridge for 10 minutes until the water is absorbed. This will make enough to replace one egg so multiply accordingly if you need to.
I haven’t got freeze-dried strawberries can I use fresh strawberries?
This recipe won't work if you use fresh strawberries as they have a very high water content that will have been removed in the freeze drying process.
If you put fresh strawberries into the biscuit dough it won't handle or cook the same. That's not to say you can't experiment, just be warned you may get strange results!
Alternatively, you can use a different freeze-dried fruit if you want to change the flavours.
Are strawberry biscuits dairy-free?
This recipe uses dairy butter so is not dairy free. You could use a plant-based alternative instead if you are making this for someone who needs to avoid dairy in their diet.
Bear in mind this will just make the biscuits dairy-free, and not vegan as it still contains a chicken egg.
What's the best way to store strawberry biscuits? How long will they keep?
Once fully cooled, you can store strawberry biscuits in an airtight container or zip lock bag. Keep them in a cool, dry place out of direct sunlight.
When stored correctly, these strawberry biscuits will keep for about a week. They can also be frozen, and will keep in the freezer for up to 3 months.
Can I leave strawberry biscuits out on the counter?
Strawberry biscuits need to be stored in an airtight container to protect them from being exposed to moisture in the air.
If they are left out on the counter, they will go soft and quickly lose their fresh flavour.
Can I make strawberry biscuits ahead?
Yes, these strawberry biscuits keep well, but as with all things baked they are best enjoyed as fresh as possible. You can make these biscuits a few days ahead and store them in an airtight container to keep them nice and crisp.
Alternatively, you could make up the dough, shape into an oblong and wrap as directed, then store in the fridge ready to slice and bake the next day. If the dough has become very cold, the cookies might take an extra minute or two in the oven.
I haven't tried freezing the dough, but it should definitely be possible. Just make sure it's double wrapped to fully protect it from freezer burn. I would then defrost in the fridge until it's soft enough to slice - again, if the dough is very cold, it may take extra time to bake in the oven.
Can I keep strawberry biscuits in the refrigerator?
You can keep these biscuits in the refrigerator if you really want to, but they will go soft more quickly.
It's best to keep your strawberry biscuits in an airtight container somewhere cool and dry, for example, in the cupboard in a ziplock bag.
Can I freeze strawberry biscuits?
Yes, you can freeze these strawberry biscuits. Make sure to wrap them well so they don't absorb any moisture in the freezer.
Once your biscuits have cooled, layer them up in a container with baking paper in between each layer, this will stop them all sticking together. Label your box with the date and what's inside.
These strawberry biscuits will keep in the freezer for up to 3 months. They defrost really quickly and you can get out just what you need. You might find your biscuits are a little soft after they've been frozen, but they will still taste yummy.
Can I make a different quantity of these strawberries biscuits?
Yes, it's really simple to amend the number of biscuits if you want to make more. On the recipe card at the bottom of this page, you'll see the number of biscuits, which you can change using the pop-up slider that will appear if you click or hover over the number. Amend this to the amount of biscuits you want to make and the ingredients will update automatically, but keep in mind it's hard to use half an egg!
Can I make this recipe in a stand mixer such as a KitchenAid or Kenwood Mixer?
If you have one, a stand mixer, it would be a great way to make the dough.
You can use it to beat the sugar and butter together, and mix in the egg. Once you add the flour, bicarbonate of soda, baking powder and salt, you need to start being a little more gentle with the dough, so either mix by hand or pulse briefly, just enough to make the dough and then distribute the dried strawberries.
Do I need a cookie cutter to make strawberry biscuits?
This is a really simple biscuit recipe and you don't need to spend ages rolling out the dough and cutting it with cookie cutters.
All you need to do is pop the dough on a floured surface and form it into a block about 2 cm (3/4 inch) tall and 5cm (2 inches) wide and as long as the dough allows (probably about 30cm / 12 inches).
Once the dough has chilled in the fridge for about 15 minutes, all you need to do is carefully cut the block into 1/2cm (1/4inch) biscuits and lay them out on the lined baking tray.
How can I make sure my strawberry biscuits are perfectly baked?
These biscuits bake really quickly, do make sure to set a timer when you put them into the oven.
When you're making the dough, measure all of your ingredients carefully and mix them well - you want everything evenly distributed to get beautifully uniform biscuits.
It's important to give the dough time to rest and chill in the fridge for at least 15 minutes. This will make cutting the biscuits much easier. If the dough is still soft it will just squash into lumps when you try to cut it.
Why did my strawberry biscuits turn out burnt?
You're biscuits were in the oven too long, or the oven is too hot. Make sure to set a timer when you put the biscuits in, 5 minutes should be all they need as they are quite thin and small. You can keep an eye on them through the oven door.
Some oven temperature dials are not very accurate and can be out by 10-20C (or more!) so if your oven runs hot, setting it to a lower temperature should help. Likewise, if your oven runs cold, your biscuits may need an extra minute or two, or a higher temp.
When baking cookies, it's especially important to pre-heat the oven too as they cook so quickly you want the oven to be a constant temperature throughout.
Why did my strawberry biscuits turn out soft?
Your biscuits will still be soft when they first come out of the oven. Transfer them onto a wire rack to cool and they should crisp up.
If there is too much egg in the dough, or if you've used a very wet egg replacer, your biscuits might turn out soft.
Don't forget too, that your biscuits need to be stored in an airtight container so they don't adsorb moisture from the air, as this will make them go soft very quickly.
Finally, don't put your biscuits in a container while they're still warm and soft as they will steam inside the container, causing them to soften rather than crisp up.
How can I add or change the flavours in these strawberry biscuits?
You can easily change the freeze dried fruit element of this recipe, just keep the amounts the same and use a different fruit like raspberries or apple.
You could also make them chocolate flavoured by adding a tablespoon of cocoa powder. If you find this makes your cookie dough too dry to work with, just add a drop of milk.
Print this recipe for strawberry biscuits
Strawberry biscuits
Ingredients
- 110 g (3.9 oz) slightly salted butter softened
- 100 g (3.5 oz) caster sugar
- 1 medium free range egg
- 270 g (9.5 oz) plain flour
- 1/4 tsp bicarbonate of soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 15 g (0.5 oz) freeze dried strawberry pieces
Instructions
- Put the butter and sugar in a large mixing bowl. Beat until light and fluffy.
- Add the egg and beat again.
- Add the flour, baking powder, salt and bicarbonate of soda and mix using a fork or electric whisk.
- Add the strawberry pieces and mix briefly until evenly distributed.
- Gather into a ball, then turn out onto a floured surface and form into an oblong about 2 cm (3/4 inch) tall and 5cm (2 inches) wide and as long as the dough allows (probably about 30cm / 12 inches). Wrap and chill in the refrigerator for 15 minutes or until firm.
- Preheat the oven to 200C (180C fan-assisted, 400F).
- Using a sharp knife, cut the dough into slices 1/2cm (1/4 inch) thick.
- Place the cookies on a lined baking sheet. They don’t spread very much, so can be placed quite close together.
- Bake for 5 minutes, until only just beginning to colour.
- Allow to firm on the tray for a few minutes, then transfer to a wire rack to cool completely.
Video
Notes
Nutrition
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