Method

1. Preheat oven to 160°C (fan-forced). Line a large baking tray with baking paper.
2. Beat the softened butter and icing sugar in a bowl until smooth. Add the flour, plant milk and strawberry flavour (if using), and mix until a soft dough forms.
3. Divide the dough in half. Wrap one half in cling film. To the other half, add the pink colour powder and knead until evenly coloured. Wrap and chill both doughs in the freezer for 5 minutes.
4. On a lightly floured surface, roll one dough at a time to about 5mm thick. Trim into a rectangle (around 15 × 20cm). Cut into 2.5cm squares, then roll each square into a ball. Repeat with the other dough, keeping it chilled as needed.
5. On the prepared tray, arrange 5 balls of one colour in a circle and place 1 ball of the other colour in the centre. Leave 6cm between each cookie. Cover with a small square of baking paper and gently flatten with the base of a glass. Use a toothpick to press three small lines into each petal.
6. Bake for 10–12 minutes, or until the edges are just starting to turn golden. Cool on the tray for 1 minute, then transfer to a wire rack to cool completely.
7. For the glaze, whisk together icing sugar, plant milk and vanilla in a bowl. Adjust thickness by adding more sugar or milk. Drizzle over cooled cookies and garnish with freeze-dried strawberries. Allow 20–30 minutes for the glaze to set before serving.

Original Recipe – Inspiration Apron