It's really simple to make these strawberry biscuits. You'll make a classic sugar cookie dough with butter, sugar and flour and then fold in freeze dried strawberries to add a gorgeous, fresh flavour. Best of all, they take just 5 minutes to bake!
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.
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.