No matter where you are now, never forget where you came from. Most of us that are “doing well” in life right now have come from humble homes. Yes, I love fancy stuff every once in a while but I still love and appreciate the simple things in life. It gives me that feeling of nostalgia. Reminds me of the happy days spent with my brother and sisters. The carefree days. The days we got treats once a week and never demanded any more. I wish life could go back to being as simple as it was. When I see how some people are consumed by material stuff and their fake persona it makes me sad. Let’s hope if nothing else, 2020 has taught us all a few valuable lessons. Back to my Homemade Strawberry Whirls. I love love love baking cookies. If I could I would bake them every day. There’s something special about homemade cookies. However, don’t ask me to make complicated cookies. I don’t do complicated. This recipe is a little more than the easy recipes I post but it’s not something daunting.
Homemade Strawberry Whirls Biscuits
Ingredients Needed
If you look at the labels of any store-bought cookies there are certainly hundreds of ingredients used. Luckily these Homemade Strawberry Whirls Biscuits doesn’t require that many ingredients. You will require, butter, flour, cornflour, golden syrup, icing sugar, strawberry jam and some vanilla for the buttercream icing. It won’t be exactly the same but close enough. Golden Syrup does add a lovely flavor to the biscuits.
Making the Homemade Strawberry Whirls Biscuits
I used a Malaysian cookie cutter to cut my cookie shapes. These are found in most little speciality shops. Like your baking and spice shops. It’s where I find them. If you don’t have a Malaysian cookie cutter don’t despair. Any round or flower shaped cutter will work. You roll out the dough and cut into shapes. Use anything that’s rounded at the end to create a little indent in the centre of each cookie.
This cookie dough does not spread so I did not find the need to refrigerate it. You will find store bought biscuits have oil as one of the ingredients listed. Oil is also used to prevent the cookies from spreading when baked. Oil also helps preserve the cookies a little longer. When I bake cookies I don’t have that problem where it lasts forever. I am not a fan of oil in my cookies so I always skip that. These cookies are so fun to make and you can rope your kids in too. Hope you love them as much as we do. Please feel free to drop a comment and a rating if you do try the recipe. More Recipes to try: Easy Gingerbread Cookies Easy Pinwheel Cookies Rose Pistachio Shortbread Cookies First published December 20, 2020 Updated July 4, 2023 If you loved this, please share!
