Strawberry Shortcake Cookies

Yet another #twookiparty recipe for you folks.  I know, I know.  I went a bit mental but sure you can knock up a batch of cookies in ten minutes and they go down so easy, too easy!  I have to say that I would probably add more strawberries to these next time as I found that the flavour was very weak but they were still delicious cookies.  See what you think for yourself.

Strawberry Shortcake Cookies

Yields approx 36
(I divided the dough in 3, baked a dozen and froze two rolls of dough to bake at a later date)

12oz Strawberries, hulled and cut into 1/4 inch dice
1tsp Fresh Lemon Juice
100g/3.5oz Granulated Sugar
240g/8.5oz Plain Flour
2tsp Baking Powder
1/2tsp Coarse Salt
90g/3oz Cold Unsalted Butter, cut into small pieces
160ml/5.5floz Double Cream
Granulated Sugar for Sprinkling

1.  Preheat the oven to 190C/375F/Gas Mark 5.
2.  Line 3 baking sheets with greaseproof paper. (If you are baking the cookies in batches line one baking sheet)
3.  In a small bowl combine the strawberries, lemon juice and 2 tablespoons of granulated sugar.

4.  Sieve the flour and baking powder into a large bowl and add the salt and remaining sugar.
5.  Cut in the butter with a pastry cutter or rub it in with your fingers, until the mixture rembles coarse crumbs. (Make sure hands are cold if you choose to rub in the butter to ensure the butter does not become too soft.)

6.  Add the cream and stir until the dough starts to come together and then add the strawberry mixture and stir to incorporate.
7.  Using a tablespoon sized measuring spoon, or a regular measuring spoon, drop balls of dough 2 inches apart on the prepared baking sheet.  Flatten slightly with the tines of a fork and sprinkle with some granulated sugar.
8.  Bake in the preheated oven for approximately 25 minutes (oven temperatures vary so times may be slightly different from oven to oven) until golden brown.
9.  Remove from the oven and allow to sit on the baking sheet for 5 minutes before transferring to a wire rack to cool.

10. Store in an airtight container for up to 3 days.