Pink food colouring gel or paste, optional, see GH TIP
200g
white chocolate chips
Directions
Step 1In a pan mix the strawberries and cornflour to coat. Cook over low heat, stirring, until the cornflour dissolves and the strawberries have started to break down. Turn up the heat to medium and bubble, stirring occasionally, until the mixture resembles thick jam. Spread out on a clean baking tray (this will help it cool faster) and leave to cool completely.
Step 2In a large bowl, using a handheld electric whisk, beat the butter and sugar until pale and fluffy. Beat in the egg. Scrape in the cooled strawberry mixture and beat to combine. Add the flour, bicarbonate of soda and a pinch of fine salt and beat briefly.
Step 3Beat in a little/few drops food colouring, if using, to turn the mixture a deeper shade of pink (see GH TIP). Beat in the white chocolate chips. Cover and chill for at least 1hr (up to 24hr).
Step 4Preheat oven to 180°C (160°C fan) mark 4. Line 2 large baking sheets with baking parchment. Divide the mixture into 16 and roll into balls. Place on the lined sheets, spacing apart.
Step 5Bake for 20-22min, or until the edges feel firm. Leave to cool completely on the sheets before serving.
GET AHEAD
Prepare to end of step 3 up to a day ahead. Cover and chill. Complete recipe to serve. Alternatively freeze the cookie dough balls on a lined baking sheet (no need to space apart). Once solid, transfer to a food bag or freezer-safe container. To serve, bake from frozen on lined sheets spacing well apart, adding an extra 2min to the cooking time, if needed.
TO STORE
Once cool, keep in an airtight container at room temperature for up to 3 days (the cookies will soften slightly on storing).
GH TIP
The food colouring won’t dramatically alter the colour of the dough, but it will help the cookies stay pink after baking.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
Alice Shields is Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.
