One of my all time favourite pairings with strawberries is kiwi. There's something about the sweet nectar of the strawberries melting into the sharp tang of the bright green kiwi, and of course the colour contrast is amazng. I wanted to combine the two in a cookie for my aunt and uncle to take home with them after they visited from BC. I purchased a dehydrator a month or so ago and have been having fun drying all sorts of fruit, and kiwi was no exception (though I initially bought it for the tomato glut that I know I'll have this year). The only question was how to incorporate the strawberry - until I saw the little jar of curd and had my "aha" moment - thumbprints! I already had a few good recipes for the jammy cookies in my arsenal, plus a host of cookbooks to pull from, so I pulled from a few different sources and made essentially a very basic shortbread cookie.
By basic, of course, I mean flour, fat, sweetener basic - I just happened to use an organic, non-hydrigenated shortening (I would have used coconut oil but my allergies would not be playing nice and butter spreads too much), stevia and triticale flour instead of the usual ingredients! Of course, the home dried kiwi had no sulphites or other nasty bits in it, and I knew precisely what went into the curd too, so even though these are cookies, and are a treat, they're a touch more wholesome than standard and way better for you than anything off the store shelf! I call them "fingerprint" cookies instead of "thumbprint" cookies because my thumbs are just too ungainly to make decent depressions! I find a pointer finger works much better.
Strawberry - Kiwi Fingerprint Cookies
1/2 cup non-hydrogenated shortening
1/4 cup sugar
7 (1 g) packets almond flavoured stevia
1/4 tsp salt
1 tsp vanilla
3 tbsp unsweetened almond milk
1 1/4 cups triticale flour (or whole wheat pastry flour)
1/4 tsp baking powder
1 cup dried kiwi slices, diced
1/2 cup vegan strawberry curd (or your favourite Toast Topper or jam)
- Preheat the oven to 350F. Line a baking sheet with parchment or silicone.
- Cream together shortening, sugar, stevia, salt, vanilla and almond milk until well combined.
- Add the flour and baking powder and mix until a stiff dough is almost formed, then add the kiwi and mix in.
- Form balls of the dough and place on the sheets (they don't spread that much) and press your finger into the centres to make indents.
- Fill with the curd or jam.
- Bake for 15-18 minutes. Cool completely on the sheets.
Total Fat: 7.7 g
Cholesterol: 0.0 mg
Sodium: 2.4 mg
Total Carbs: 16.8 g
Dietary Fiber: 2.5 g
Protein: 1.6 g