Strawberry, Pistachio & Vanilla Cookies

Makes (24 cookies)

• 227g unsalted butter, softened
• 250g granulated sugar, plus extra for rolling
• 1 large egg, at room temperature
• 2 tsp vanilla extract
• 270g plain (all-purpose) flour
• ½ teaspoon baking powder
• ¼ teaspoon bicarbonate of soda
• ½ teaspoon salt
• 3 tablespoons freeze-dried strawberry powder
• 4 tablespoons pistachios, finely ground

Preheat the oven to 180°C and line a Le Creuset Metal Bakeware Baking Tray with baking paper.

In a medium bowl, whisk together the flour, baking powder, bicarbonate of soda and salt.

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla extract until fully incorporated.

Gradually add the dry ingredients and mix on low speed until a soft dough forms with no visible streaks of flour.

Divide the dough evenly into three portions. Mix the freeze-dried strawberry powder into one portion and the ground pistachios into the second, leaving the third portion as vanilla.

Scoop approximately one teaspoon from each dough and gently press the three portions together. Roll lightly between your hands to form a smooth ball while keeping the three colours distinct.

Roll each cookie dough ball in granulated sugar until evenly coated.

Arrange on the prepared baking tray, leaving approximately 5cm between each cookie to allow for spreading.

Bake for 10–13 minutes, or until the edges are lightly golden and the centres are just set. Avoid overbaking.

Allow the cookies to cool on the tray for 10 minutes before transferring to a wire rack to cool completely.

Serve immediately or store in an airtight container for up to five days.