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Strawberry cookie cups

75 min
Strawberry cookie cups

Strawberry cookie cups

75 min
  • 300 gflour
  • 200 gbutter
  • 200 gwhite chocolate
  • 50 gbrown sugar
  • 50 gsugar
  • 2 xeggs
  • 2 Tbspmilk
  • 2 tspbaking powder
  • 1 tspvanilla sugar
  • 1 pinchsalt
  • 250 gstrawberries
  • 250 mlcream
  • 50 mlmaracuya juice
  • 3 Tbspsugar
  • 3 sheetsgelatin

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multi-purpose blade
Using the bamix® with the whisk attachment, beat the butter and sugar until creamy; add the egg yolk and egg. Mix the flour, salt and baking powder and add gradually. Mix well using the bamix® and the mincer attachment, add the milk. If the dough is too sticky, add some flour. Knead 100 g crushed white chocolate into the dough. Divide the dough into 12–16 equal portions and place in lightly greased muffin holes or other small baking dishes. Let them rest in the refrigerator for 30 minutes. Bake blind at 180 °C for 10 minutes. (Baking blind: pierce the bottom of the dough with a fork several times, then cover it with baking paper and weigh it down with dried peas, beans, chickpeas, cherry stones or similar. This way, the base stays down and does not blister and the edge can rise. After 10 minutes, remove the dried peas etc. and baking paper and bake again for 5 minutes.
Allow the cookies to cool, melt the remaining chocolate and brush the inside of the cookies with the chocolate. Chill until the chocolate is firm.
Wash and hull the strawberries, put them in a saucepan with the juice or water and 3 tablespoons of sugar and bring to the boil. Blend the mixture using the bamix® and the mincer attachment, pass through a sieve as desired and boil again. It should be about 150 ml of liquid. Bring the cream and sugar to the boil. Soak the gelatine in cold water and, using the bamix® with the mincer attachment, stir it into the cream mixture, stirring continuously. Finally, stir in the strawberry mixture. Leave to cool and fill into the cups.
Refrigerate the cups for about 2–3 hours.
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