Strawberries & Cream Shortbread Cookies

• 225g salted butter, softened
• 100g CSR Caster Sugar
• 80g CSR Soft Icing Mixture
• 1 egg + 1 egg yolk
• 2 tsp vanilla
• 400g White Wings Plain Flour
• 1 tsp baking powder
• 30g freeze dried strawberries, blended into a powder

Strawberry Icing

• 125g unsalted butter, softened
• 1 cup CSR Soft Icing Mixture
• 1 tsp milk
• 1 tsp vanilla extract
• 40g freeze dried strawberries, blended into a powder
• Sliced fresh strawberries, to decorate

1. Preheat the oven to 160°C fan-forced (180°C conventional). Line two baking trays with baking paper.
2. Cream the butter, caster sugar and icing mixture together with an electric mixer for about 2–3 minutes, until pale and creamy. Add the egg, egg yolk and vanilla and beat until just combined.
3. Add the flour, freeze dried strawberry powder and baking powder. Mix on low speed until the dough just starts to come together. Careful not to overmix.
4. Bring the dough together gently with your hands or a spatula. It should be soft and easy to shape but not sticky.
5. Divide into 12 portions of approximately 80g each. Roll each portion into a ball, then gently press down to form a thick disc. Chill for 30 minutes.
6. Bake for 13–16 minutes, or until the edges are set but the cookies are still pale and soft in the centre. Leave on the baking tray for 10–15 minutes before transferring to a cooling rack.
7. To make the Strawberry Icing, in a stand mixer beat the butter until pale and creamy. Slowly add the soft icing mixture until light and fluffy. Add the milk, vanilla and strawberry powder, beat to combine.
8. Spread the icing on the cooled cookies then top with the sliced fresh strawberries.