Chunky Strawberry Cookies

• 80 grams Cake flour (soft flour)
• 1 pinch Baking powder
• 30 grams Butter
• 20 grams Granulated sugar
• 2 tbsp Strawberry jam
• 1 tbsp Sushi vinegar

1. Bring the butter, jam, and sushi vinegar to room temperature.
2. Combine the cake flour and baking powder and sift.
3. Cream the butter until smooth, add the granulated sugar and mix until light and fluffy.
4. Then add the jam and mix well.
5. Add the cake flour and baking powder and fold it in.
6. While it still looks floury, add the sushi vinegar and mix.
7. Wrap in plastic wrap and roll into a 3 - 3.5 cm cylinder.
8. Let the dough rest in the refrigerator for about 30 minutes.
9. Preheat the oven to 170 degrees C. Cut the dough into 5-6 mm thick slices and place on a baking pan lined with parchment paper.
10. Bake at 170 degrees C for 14-15 minutes.
11. When they are done baking, cool the cookies on a cooling rack.
12. These cookies won't be soft; they will have a crunchy texture.
13. While they're baking, the sweet scent of the strawberry jam will fill the room.
14. Here they are in a soft, moist galette style.
15. Increase the amount of butter to 50 g, add 50 ml of milk at step (3) and pour into a muffin pan.
16. Bake at 180 degrees C for 30 minutes, then decrease the oven to 150 degrees C and bake for 10 minutes.

flour, baking powder, butter, sugar, strawberry, vinegar

Taken from cookpad.com/us/recipes/143109-chunky-strawberry-cookies (may not work)