Get all the flavours of a slice of strawberry cheesecake in a small, bite-sized cookie.
We made these biscuits with a crumbly-soft dough of fresh strawberries and lemon wrapped around a soft heart of vegan cream cheese — simply irresistible.
In a bowl, mix flour with starch, baking powder, baking soda, oil, maple syrup, lemon zest, and lemon essence.
Then, add milk, chopped strawberries, and work into a soft and sticky dough.
For each biscuit, flatten a small handful of dough into a cookie, making sure the edges are thinner than the centre.
Place one teaspoon of vegan cream cheese in the centre of the cookie.
Then, take the dough in your hand and start wrapping it around the filling.
Fold the dough as you would do for a dumpling and seal it in the centre, pinching the dough edges together.
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Finally, place the stuffed cookie seam side down and lightly press it down to give it a dome shape.
Place the shaped cookies on a baking tray lined with paper, leaving some space in between.
Bake the cookies at 180°C (355°F) for 20 minutes until golden and let them cool down on a rack before serving.