Blueberry & Lemon Cookies

Blueberry & Lemon Cookies A

Blueberry and lemon is a flavour combination I always enjoy using, it’s like they were made for each other. The fresh flavour of blueberries collaborating with the fragrance of lemon just makes me smile – and did I mention the colour? Excuse me while I have another…

Blueberry & Lemon Cookies
Makes 20

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  • 85g unsalted butter, softened
  • 170g caster sugar
  • 1 medium egg
  • 170g self-raising flour, sifted
  • grated zest of 1 unwaxed lemon
  • 100g fresh blueberries

Preheat the oven to 190°C (180°C fan)/375°F/gas mark 5 and line two baking trays with non-stick baking paper. In a mixing bowl beat the butter and sugar together until light and creamy, using an electric hand-held mixer. Add the egg and beat again until smooth. Using a wooden spoon, stir in the lemon zest and blueberries until evenly distributed then mix in the flour to form a stiff dough. (Be careful not to squash the blueberries.)

Divide the dough into 20 even rounds (about 30g each), placing ten on each tray and spacing well apart. Bake in the oven for 10-12 minutes until they have spread so they are about 8cm across and are slightly crisp around the edges. Allow to cool on the tray for 2-3 minutes before transferring to a wire rack. Serve warm with ice cream or enjoy on their own.


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