Strawberry and cream cookies

Drizzled with melted white chocolate, these delightful cookies are perfect for a special occasion.

  • 13 mins cooking
  • Makes 40 Item
  • Print


Strawberry and cream cookies
  • 1 vanilla bean
  • 250 gram (8 ounces) butter, softened
  • 1 cup (220g) caster (superfine) sugar
  • 1 egg
  • 2 1/2 cup (375g) plain (all-purpose) flour
  • 2 teaspoon strawberry essence
  • pink food colouring
  • 125 gram (4 ounces) white eating chocolate, chopped coarsely


Strawberry and cream cookies
  • 1
    Split the vanilla bean in half lengthways; scrape out the seeds. Discard pod or save for another use (see notes).
  • 2
    Beat butter, sugar and vanilla seeds in a medium bowl with an electric mixer until light and fluffy. Beat in egg. Stir in 2⅓ cups of the sifted flour. Knead dough on floured surface until smooth.
  • 3
    Divide dough in half. Return half the dough to the bowl; stir in essence and remaining sifted flour. Tint pink with colouring.
  • 4
    Divide the vanilla and strawberry doughs in half. On a floured surface, shape each portion of dough into 30cm (12-inch) logs (you will have two vanilla and two strawberry logs). Twist one vanilla and one strawberry log together to create a marbled effect; smooth into a neat log again. Repeat with remaining logs (you will have two marbled logs). Wrap logs in baking paper; freeze about 2 hours or until firm.
  • 5
    Remove logs from freezer; set aside for 15 minutes to soften slightly.
  • 6
    Meanwhile, preheat oven to 180°C/350°F. Line oven trays with baking paper.
  • 7
    Cut logs into 1cm (½-inch) slices; place about 3cm (1¼ inches) apart on trays.
  • 8
    Bake biscuits about 13 minutes. Stand 5 minutes on tray before transferring biscuits to a wire rack over another oven tray. Cool.
  • 9
    Stir chocolate in a small heatproof bowl over a small saucepan of simmering water until melted. Spoon chocolate into a plastic resealable bag; snip off one corner and pipe chocolate into spiral or zigzag patterns on biscuits. Stand at room temperature until chocolate is set.


Place the unused vanilla pod in a jar of caster sugar to make your own vanilla sugar. These biscuits will keep in an airtight container for up to a week.

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