Ingredients
- 992 g all-purpose flour
- 8 g sugar
- 4 g baking powder
- 2 g salt
- 33 g butter
- 67 g kefir
- 200 g strawberries
- 50 g sugar
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground black pepper
- 100 g cream
- 10 g powdered sugar
- 1/4 teaspoon vanilla extract
Directions
Combine all dry ingredients and mix until evenly combined.
Cut in the cold butter until the mixture resembles coarse crumbs.
Gently work the butter chunks and flour between your palms to create thin, flaky layers.
Slowly add the kefir and mix until just combined; a few dry spots may remain.
Wrap the dough and refrigerate for at least 2 hours, or preferably overnight, to fully hydrate.
Preheat the oven to 425°F (220°C).
Roll the dough to 0.75 inches thick and cut into desired shapes.
Mix the regular sugar and cream until the sugar is dissolved, then brush the tops of the biscuits with this mixture and sprinkle with turbinado sugar.
Bake for approximately 15 minutes, or until the bottoms are fully browned and the tops are golden brown.
Whip the cream with the powdered sugar until soft peaks form.
Frequently Asked Questions
How do I properly store my Cardamom and Pepper Strawberry Shortcake cookies to maintain their texture?
Since this recipe is for a shortcake cookie, it's best to store them in an airtight container at room temperature for up to 3 days. Avoid refrigeration, as it can cause them to soften too quickly. For longer storage, you can freeze the baked cookies layered with parchment paper for up to one month.
Can I substitute the kefir in this shortcake cookie recipe?
Kefir provides a unique tang crucial for this shortcake texture. If you must substitute, buttermilk is the best alternative as it has a similar acidity; however, plain yogurt thinned slightly with milk can also work in a pinch.
What is the best way to ensure flaky layers when cutting in the cold butter for these cookies?
The key to flaky layers is keeping the butter very cold and using a pastry blender or your fingertips to cut it into the flour mixture until pieces are pea-sized or slightly larger. Gently working the butter chunks between your palms, as noted in the instructions, helps create those thin, desired layers before baking.
