Roasted Strawberry Crumble Cookie Shortbread

Name: Roasted Strawberry Crumble Cookie Shortbread
Yield: 2
Ingredients: 10 tablespoons unsalted butter or ghee, room temperature; ½ cup powder sugar; 1 ½ cups all-purpose flour; Zest of ½ grapefruit or orange; Dash of sesame seeds; Sea salt; 2 cups of California Giant strawberries, cut in half and leave some whole; 2 tablespoons maple syrup; 1 teaspoons olive oil; ½ cup coconut yogurt with a few California Giant strawberries (mashed) mixed through

Serves2

This delicious deconstructed shortbread cookie dessert is bursting with flavor from sweet roasted strawberries and creamy coconut yogurt.

INGREDIENTS

For the Cookies:

10 tablespoons unsalted butter or ghee, room temperature
½ cup powder sugar
1 ½ cups all-purpose flour
Zest of ½ grapefruit or orange
Dash of sesame seeds
Sea salt

For the Roasted Strawberries:

2 cups of California Giant strawberries, cut in half and leave some whole
2 tablespoons maple syrup
1 teaspoons olive oil

For the Topping:

½ cup coconut yogurt with a few California Giant strawberries (mashed) mixed through

DIRECTIONS

- - Start by preheating your oven to 350F. Add the roasted strawberry ingredients into a mixing bowl and then pour into a lined baking dish. Cook for 15 minutes, or until the berries soften and become tender.
- - While that cooks, make the cookies by adding all the cookie ingredients into a bowl and mix well (using a hand mixer or a fork). Once the dough is combined, pop it into the fridge to set for 10 minutes.
- - Now form a rectangular shape (1 inch in height) with the dough and cut into ¼ inch cookie slices. Pierce the top of the cookies with the fork for decoration. Pop in the oven to cook for 10 minutes.
- - To plate, crumble the cookies onto a plate, add the roasted strawberries and top with a few dollops of the coconut yogurt. Enjoy!