2019-11-01 In The Moment

32 CalmMoment.com

1

In your food processor or blender,

blend together the dried strawberries

or cranberries and water until mostly

smooth. Slowly sprinkle in the cornstarch

with the motor running, in order to prevent

lumps from forming. Set aside.

2

In your stand mixer, cream together

the butter and sugar until light and

fluffy. Mix in the vanilla and beat until fully

Strawberry

spirals

Feel free to substitute

summery dried strawberries

with dried cranberries for

a tart, tangy, and super

festive variation

METHOD

INGREDIENTS

MAKES 36 TO 48 COOKIES

Fruit filling

400g (2 cups) dried strawberries

or dried cranberries

80ml (1⁄ 3 cup) water

1 tsp cornstarch (cornflour)

Cookie dough

230g (1 cup) vegan butter

100g (½ cup) granulated sugar

1 tsp vanilla extract

290g (2¼ cups) all-purpose (plain)

flour

65g (½ cup) wholewheat pastry

(plain) flour

2 tbsp cornstarch (cornflour)

¼ tsp baking powder

¼ tsp baking soda (bicarbonate

of soda)

¼ tsp salt

3-5 tbsp lemon juice

100g (½ cup) decorative pearl

sugar, sanding (nibbed) sugar, or

turbinado (demerara) sugar

combined. In a separate bowl, whisk

together both flours, cornstarch, baking

powder, baking soda, and salt. Slowly add

this flour mixture to your batter and mix

just until combined. Drizzle in the lemon

juice until the dough achieves a workable

consistency. It should be very stiff and

firm, but moist enough to hold together

when pressed.

3

Divide the dough into two even

halves and form each into a

rectangle as best you can. Wrap the

rectangles in plastic wrap, then let them

rest in the refrigerator for at least 2 hours.

4

Once thoroughly chilled, remove one

piece of dough from the refrigerator

and roll it out between two sheets of

parchment (baking) paper to about ½ cm

(¼ in) thick. Try to keep it as rectangular

as possible. Peel away one piece of

the parchment and gently spread the

fruit mixture atop your dough, leaving a

border of about 1cm (½ inch) without fruit

around the edges. Starting with a long

side of the dough, roll it into a log, using

the parchment as leverage, and being

careful not to mash the filling. Repeat this

process with the second rectangle. Re-

wrap these logs in plastic wrap and chill

in the freezer for another few hours, until

solid but pliable. I find that the dough will

hold its shape better if you stick it inside a

cardboard paper towel roll that has been

split down the middle, but it should be

okay even if you don’t go to this trouble.

5

Once the dough is properly chilled,

preheat your oven to 175ºC/350ºF

and line two baking sheets with silicone

baking mats or parchment paper.

6

Using a serrated knife, carefully cut

the logs crosswise into 1 to 1.5cm

(⅓ to ½ in) thick slices, trying not to apply

significant pressure. Place the slices on

the prepared baking sheets with a good

amount of room around them, about

an inch or so. Bake for 15 to 17 minutes,

until the cookies just begin to lightly

brown around the edges. Remove from

the oven, and let the cookies sit for one

minute before transferring them to a wire

rack for further cooling.

Recipe note: Add 2 tsp of matcha to make the

cookies a merry, green shade!

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