Strawberry Sundae with Cookies

Ingredients:

For strawberries:

• 2 liters of fresh strawberries without stems
• Vanilla ice cream for serving
• 1/3 cup honey

For the cookies:

• 1.5 cups of flour
• 1/4 cup sugar
• 1.5 tsp baking powder
• 1/4 teaspoon baking soda
• 1/8 tsp salt
• 1/4 teaspoon freshly grated nutmeg
• 1/4 tsp ground cinnamon
• 4 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
• 3/4 cup cold buttermilk or any low-fat fermented milk drink

Preparation:

1. Prepare the cookies: Preheat oven to 190 degrees Celsius. In a large bowl, combine flour, sugar, baking soda, baking powder, salt, nutmeg, and cinnamon.
   
   Add the butter and rub the mixture with your fingers until it forms coarse crumbs, with pea-sized pieces of butter. Add the buttermilk and mix with a wooden spoon to form a thick dough. Place 6 mounds of dough on a baking sheet, spacing them 2.5 cm apart.
   
   Bake for 25 minutes until golden brown. The dough should rise slightly. Remove the baking sheet from the oven and let the cookies cool for 10 minutes.
2. Meanwhile, prepare the strawberries: combine the strawberries and honey in a skillet over medium heat. Cover loosely and cook for 10-15 minutes, stirring occasionally, until the strawberries are soft.
3. Divide the strawberries among serving bowls, reserving some of the juice. Then top each with 1 warm cookie and a scoop of ice cream. Drizzle with strawberry juice.