Strawberry and Frangipane Cookies

  • By Stacey Smith
  • 22 Aug, 2016

A rather impromptu blog post today after I made some strawberry and frangipane cookies this morning and because they are so scrummy I just had to share them with you.

I had some frangipane left over from the weekend, I had made some little peach and frangipane tarts for a bake sale at work and not wanting it to go to waste I thought id bake it into something. A bakewell tart being the obvious choice but I had enough of tarts, I also made a chocolate, hazelnut and salted caramel tart just yesterday so wanted something you could easily freeze. Cookies came to mind and I had some strawberries.....what a lovely flavour combination, swirls of frangipane wrapped round chucks of strawberry in a chewy cookie.

Half way through mixing the ingredients however, I realised that my half a box of strawberries wasn’t going to be enough, I thought raspberries would make an even more delicious addition to the mix... but alas the shop around the corner was out of raspberries....Typical!  More strawberries it was.

These cookies were defiantly an experiment, I used Nigella Lawsons chocolate chip cookie recipe as a base to get me started but I had no idea what the frangipane and strawberries would do to the cookie dough.  Spooning the dough on to a baking tray, it did seem to be a little wetter than other cookie recipes I used but I popped them in the oven anyway and hoped for the best.

They came out better than I thought they would, I was half expecting the dollops of dough to merge into one giant tray shaped cookie to be honest. However each batch did turn out slightly differently. The first couple were thin and crispy, very delicate and light where as the last couple were more chunky cookie like, which is what I wanted. I have no idea why this is the case as I spooned the same amount of dough onto the trays throughout. Although there did seem to be more frangipane as I got to the bottom of the mixture which may have held the dough more together as it baked in the oven. 

BUT they all came out crispy on the outside and gooey on the inside which is what defines a cookie...right? so forget about chocolate chip cookies, give these guys a whirl instead!!

Behind the scenes.
Strawberry and Frangipane  Cookies Recipe. 
Recipe adapted from Nigella Lawson - Kitchen
Makes: 22

Ingredients
150g unsalted butter, softened
125g soft light brown sugar
1 egg
1 egg yolk
1/2 tsp bicarbonate of soda
300g plain flour
300g strawberries (weighed after stems removed and cut into small chunks)
150g - 250g frangipane 
(I used 250g as that it what I had but it would work just as well with less)

Method
Pre-heat the oven to 180C/Gas Mark 4
Mix the softened butter and sugars together until light and creamy. 
Add the egg and egg yolk and mix until well combined. 
Sift in the flour and bicarb and gently stir it into the rest of the mixture. 
Gently fold in the strawberries until evenly dispersed.
With a metal spoon dollop blob of frangipane into the mixture and gently ripple it through the dough. 
With an icecream scoop or tablespoon dollop the dough on to a couple of baking trays, with enough space in between for the mixture to spread. 
Pop into a pre-heated oven and bake for 20 minutes. 
Once baked, leave the cookies to cool on the baking tray before popping them on a wire rack to cool completely. 

Enjoy!! xXx
So called after my love of raspberries and rabbits...but not in the crazy kind of way I don’t actually own a rabbit. To me raspberries and rabbits are so quintessentially British.....
Please click on my picture to find out more About Me!
 

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A rather impromptu blog post today after I made some strawberry and frangipane cookies this morning and because they are so scrummy I just had to share them with you.

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