Soft blueberry cookies
(from Elyce123’s recipe box)
Makes 12, uncooked dough can be frozen for up to 3 months, then thaw and cut into cookies and add the blueberries
Source: delicious. June 2005
Prep time: 15 minutes
Cook time: 15 minutes
Categories: June
Ingredients
- 75g unsalted butter, softened, plus extra for greasing
- 75g unrefined golden caster sugar
- 75g unrefined light muscovado sugar
- 1/2 tsp vanilla extract
- 1 large egg, lightly beaten
- 175g self-raising flour, sifted
- grated zest of 1 small lemon
- 125g fresh blueberries
Directions
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Preheat the oven to 180˚C/fan 160˚C/gas 4. Grease 2 large non-stick baking sheets.
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Put the butter and sugars into a large bowl and, using an electric hand whisk, cream together until pale and fluffy. Gradually beat in the vanilla and egg.
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In a small bowl, mix the self-raising flour and lemon zest with a pinch of salt. Add to the mixture and mix to a dough.
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Place tablespoonfuls of the dough onto the baking sheets, spaced well apart. Shape each into a round, then push some blueberries into each cookie. Bake for 12-15 minutes, until golden. Remove from the oven, leave for 2 minutes, then put onto a wire rack to cool. Store in an airtight container for up to 5 days.