English shortbread biscuits are wonderful on their own, with their buttery flavor and crumbly texture, however, when you add freeze-dried strawberries and dark chocolate into the dough, they become even more amazing. Whether you choose to bake these cookies for Valentine’s Day or on any other day of the year, their lovely strawberry and chocolate flavor is sure to win over hearts.

Baking with fresh berries is almost always a big pain in the tuckus, thanks to their high often-varying moisture content. Trust me on this one. I recently baked an entire batch of blackberry scones that ended up as breakfast for the trash bin due to this. It was really pretty sad. As much as I hated throwing them away, I also had no desire to actually eat them either, so I had to reluctantly force myself to let them go to where all absolutely disastrous baked-good-fails go to die; the rubbish bin.

Thankfully, I stumbled upon freeze-dried strawberry slices while on a random shopping trip at one of my local stores recently. So now, my little baking with fresh berries problem has been solved. Woohoo, yee haw, hot diggity dog. No more disastrous baked-good-fails for me. Or at least I hope so anyway. We’ll just have to wait and see how the next batch of blackberry scones come out. Hopefully, fingers and paws crossed, they’ll turn out just as amazing as these strawberry and dark chocolate shortbread biscuits did.

Ingredients:

• 1 Cup Unsalted Butter, Room Temperature
• 1/2 Cup Granulated Sugar
• 1/2 Teaspoon Vanilla
• 1 1/4 Cups Freeze-Dried Strawberry Slices, Divided
• 2 Cups All-Purpose Flour
• 1/2 Teaspoon Kosher Salt
• 1/2 Cup Very Finely Chopped Dark Chocolate

Directions:

1. In a large mixing bowl, cream the butter and sugar together on medium speed for 2 minutes. Add the vanilla; mix for 30 seconds.
2. Place 1 cup of the dried strawberries into a food processor and process until powdery.
3. In a medium mixing bowl, whisk together the powdered strawberries, flour, and salt until well combined. Then, whisk in the very finely chopped dark chocolate.
4. On low speed, slowly add the flour mixture into the butter mixture, mixing until just combined.
5. Divide the dough in half. Roll each half of the dough into a 2-inch wide log and wrap it tightly in plastic wrap. Refrigerate for at least 2 hours.
6. Preheat oven to 350 degrees.
7. Using a serrated knife, cut each log into 1/4-inch slices. Place the shortbread slices onto a Silpat or parchment paper-lined baking sheet and bake for 10 minutes.
8. While the shortbread biscuits are baking, place the remaining 1/4 cup of dried strawberries into a food processor and process until powdery.
9. As soon as you remove them from the oven, sprinkle some of the powdered strawberries onto each shortbread biscuit. Allow the shortbread biscuits to cool on the baking sheet for at least 5 minutes before carefully moving them to a baking rack to finish cooling completely.

Suggestions:

• I used half of a 5.3-oz. dark chocolate bar in this recipe, which equals approximately 1/2 cup of dark chocolate.
• I have found that Target is the most affordable store to purchase freeze-dried strawberry slices. If you don’t have a Target near you, or can’t find freeze-dried strawberries at your local market, you can always purchase them online.
• The shortbread logs will be much easier to cut after being refrigerated for 2 hours.
• Baking time may vary depending on the size of each log you roll and how thick you cut each shortbread biscuit slice.
• I suggest only placing 12 shortbread biscuits on a baking sheet at one time. While they do not spread greatly, it is best not to overcrowd them.
• This recipe will yield approximately 24 shortbread biscuits.

Improvements:

• Instead of chopping the dark chocolate and putting it into the dough, melt it with a bit of vegetable shortening and drizzle it over each cooled shortbread biscuit.
• Replace the freeze-dried strawberries with freeze-dried raspberries.
• Drizzle melted white chocolate wafers over each cooled shortbread biscuit before sprinkling with powdered strawberries.
• CLICK HERE to check out all of our past cookie recipes. Don’t forget to check out our Valentine’s Day cookies section.

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Yum

Strawberry Dark Chocolate Shortbread Biscuits

Ingredients:

• 1 Cup Unsalted Butter, Room Temperature
• 1/2 Cup Granulated Sugar
• 1/2 Teaspoon Vanilla
• 1 1/4 Cups Freeze-Dried Strawberry Slices, Divided
• 2 Cups All-Purpose Flour
• 1/2 Teaspoon Kosher Salt
• 1/2 Cup Very Finely Chopped Dark Chocolate

Directions:

1. In a large mixing bowl, cream the butter and sugar together on medium speed for 2 minutes. Add the vanilla; mix for 30 seconds.
2. Place 1 cup of the dried strawberries into a food processor and process until powdery.
3. In a medium mixing bowl, whisk together the powdered strawberries, flour, and salt until well combined. Then, whisk in the very finely chopped dark chocolate.
4. On low speed, slowly add the flour mixture into the butter mixture, mixing until just combined.
5. Divide the dough in half. Roll each half of the dough into a 2-inch wide log and wrap it tightly in plastic wrap. Refrigerate for at least 2 hours.
6. Preheat oven to 350 degrees.
7. Using a serrated knife, cut each log into 1/4-inch slices. Place the shortbread slices onto a Silpat or parchment paper-lined baking sheet and bake for 10 minutes.
8. While the shortbread biscuits are baking, place the remaining 1/4 cup of dried strawberries into a food processor and process until powdery.
9. As soon as you remove them from the oven, sprinkle some of the powdered strawberries onto each shortbread biscuit. Allow the shortbread biscuits to cool on the baking sheet for at least 5 minutes before carefully moving them to a baking rack to finish cooling completely.

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Make sure to check out all of the other great “British Baking” Baking Bloggers recipes below. A huge thanks to Palatable Pastime for hosting this event.

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