Vickys Strawberries & Cream Cookies

• 113 grams (half cup) butter / sunflower spread
• 130 grams granulated sugar
• 1 1/2 tsp vanilla extract
• 240 ml full fat coconut milk
• 340 grams (2 & 1/2 cups) plain / gluten-free flour
• 3 tsp baking powder
• 3/4 tsp xanthan gum if using gluten-free flour
• 400 grams (2 generous cups) chopped strawberries

1. Preheat the oven to gas 5 / 190C / 375F and line 2 cookie trays with parchment paper
2. Cream the butter and sugar together until pale and fluffy
3. Beat in the coconut milk and vanilla
4. Mix the baking powder (and the xanthan gum) into the flour, then stir the flour into the creamed butter mixture until just combined
5. The batter should be quite thick, enough to stand your spoon up in but gluten free will need a touch more milk added
6. Fold the strawberries into the mixture
7. Take slightly rounded tablespoons or inch cookie scoops of the mixture and place onto the baking trays
8. Bake for 20 minutes or until lightly golden, then let sit on the trays for a few minutes to set before transferring to a wire rack to cool completely
9. Makes around 3 dozen

butter, sugar, vanilla, coconut milk, baking powder, xanthan, generous

Taken from cookpad.com/us/recipes/354883-vickys-strawberries-cream-cookies (may not work)