Gingerbread cookies with strawberries and buttercream

Votes: 1

Photo of the dish: Anna Williams

Time: 1 hour 25 minutes
Complexity: average
Servings: 6

Recipe for gingerbread cookies made from shortcrust pastry with strawberries and sour cream and cream frosting.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

For shortcrust pastry:

170 g of cottage cheese at room temperature
180 g unsalted butter at room temperature
1/4 cup granulated sugar
1.5 tsp finely grated peeled ginger
A pinch of salt
1.5 cups flour, plus a little extra for dusting
1/4 cup finely chopped candied ginger (candied ginger)
1 tbsp. heavy cream
1 tbsp. unrefined cane sugar or raw sugar

For the filling:

1 liter of strawberries without stems
1/4 cup and 2 tablespoons granulated sugar
1/2 tsp finely grated peeled ginger
1/3 cup chilled sour cream
1/2 cup chilled cream

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Cooking the dish according to the recipe:

Prepare the cookies: In a large bowl, beat the cream cheese, butter, granulated sugar, grated ginger, and salt with a mixer on medium speed until the mixture is light and fluffy. Reduce the mixer speed to low and beat in the flour and candied ginger until just combined.

Place the dough on cling film, form a circle 2.5 cm thick, wrap tightly in film and refrigerate for at least 1 hour, or better yet, overnight.
Place the dough on a floured surface and roll it out into a circle with a diameter of 25 cm and a thickness of about 1.2 cm. Using a 6 cm cookie cutter, cut out circles from the dough. Place them on a baking sheet, spacing them 2.5 cm apart.

Roll out the remaining dough again and cut out a few more circles (you should have 12 in total). Lightly brush the tops with cream and sprinkle with cane sugar. Refrigerate for 20 minutes to firm up.

Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit). Use both the upper and lower oven halves. Bake the cookies for 25-30 minutes, until golden brown. They should rise slightly. Let them cool for 5 minutes on the baking sheet. Then, transfer them to a wire rack and cool completely.
Meanwhile, prepare the filling: In a blender, blend half the strawberries, 1/4 cup granulated sugar and grated ginger until smooth.

Dice the remaining strawberries, add them to the puree, and mix. In a separate bowl, beat the sour cream, heavy cream, and the remaining 2 tablespoons of granulated sugar with a mixer on medium speed until stiff peaks form.

Serve each person with 2 cookies topped with whipped cream and strawberry mixture.