Time: 1 hour 30 min.
Complexity: easily
Servings: 16

Strawberries and cream is one of the most popular and beloved flavor combinations. Enjoy it in these delightful homemade sandwich cookies with white chocolate and freeze-dried strawberry cream. Bake shortbread cookies using your favorite recipe, assemble the sandwiches, and dip each half in white chocolate icing. Garnish with chopped strawberries.

Ingredients:

• 16 sandwich cookies
• 4 tablespoons butter
• 3/4 cup powdered sugar
• 110 g chopped white chocolate + 30 g
• 2 tsp. coconut oil
• Decoration: 3/4 cup freeze-dried strawberries

Substituting ingredients
Measuring containers used

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.

We recommend

Preparation:

Step 1
• Chop 3/4 cup freeze-dried strawberries. In a medium bowl, combine with 4 tablespoons softened butter, 3/4 cup powdered sugar, 30 g melted white chocolate, and a pinch of salt until smooth.
Step 2
• Place 1 heaping teaspoon of filling between two shortbread cookies made with your favorite recipe Shape into shamrocks and sandwich together; assemble 16 sandwiches in the same manner. Freeze until completely set, 10 minutes.
Step 3
• Melt 110g of chopped white chocolate in the microwave with 2 teaspoons of coconut oil in 30-second intervals; let cool slightly. Dip cookies in the chocolate and sprinkle with crushed freeze-dried strawberries. Refrigerate until the glaze sets.

Votes: 1