Strawberry cookies with strawberry caramel and strawberry marmalade (after Cedric Grolet)

Cream the softened butter with the sugar and a pinch of salt until smooth and fluffy.

Combine the flour, baking powder and strawberry powder.

Add the room-temperature eggs gradually, scraping down the bowl every so often.

Add half the dry mix, mix to combine, then the rest; mix on low about 40 seconds.

Shape the dough into logs or half spheres with an ice cream scoop, 2 oz (60 g) each. Refrigerate up to five days, or freeze.

Strawberry caramel: cook the sugar to a caramel, remove from the heat and deglaze with the hot heavy cream. Add the strawberry puree, cook 5 minutes and add the butter.

Strawberry marmalade: heat the strawberry puree, add the sugar and pectin mixture, bring to a boil and cook a couple of minutes. Off the heat add the softened gelatine; cool and refrigerate to set completely.

Flatten the cookies gently and bake 8 minutes; trim to a neat round with a large cookie cutter.

Top each with a teaspoon of strawberry caramel and three strawberry slices and bake 7 to 8 minutes more.

Cool completely, then garnish with the strawberry marmalade and strawberry pieces. Cookies are best slightly underdone.