Monday, 27 August 2012

Blueberry & Cream Cookies Recipe

These are without a doubt my creamiest cookies yet!

Words simply cannot express how much I love this recipe.

   The cookies are given an extra dose of creaminess with the addition of milk powder and grated white chocolate. 

 I used milk powder in both my Raspberry & White Chocolate Cookies and my Strawberry & Cream Cookies but I added white chocolate chunks instead of grated white chocolate.  For these cookies I almost doubled the amount of milk powder in my original recipe and that combined with the grated white chocolate has made these the creamiest cookies of all time.



The cookie itself is super chewy, unbelievably flavourful and honestly, just dreamy.  The blueberry flavour was everything I wanted, not sharp but sweet and unmistakably blueberry.

This recipe makes around 30 cookies depending on their size, if that is too many cookies for you, I recommend splitting the finished dough into two equal portions.  Roll one portion into a log and wrap in greaseproof paper, you can refrigerate the log for up to a week and make fresh baked cookies when ever you like.

I found dried blueberries at my local supermarket so they shouldn't be to difficult for most of you to find.  Milk powder is stocked in most supermarkets too, you will most likely find it next to the long life milk.


Blueberry and Cream Cookies

Makes around 30 Cookies


140g dried blueberries
360g plain flour
40g milk powder
1 tsp salt
1 tsp baking soda
225g unsalted butter, at room temperature
125g caster sugar
125g light brown sugar
40ml liquid glucose or corn syrup
2 large eggs
1 tsp vanilla paste
100g white chocolate, grated and refrigerated until needed

Place the blueberries in a fine mesh sieve, holding the sieve over the kitchen sink carefully pour boiling water over the blueberries to soften.  You want to pour around 300ml of boiling water once over the berries, too much and you risk losing some of the flavour. Once all of the water has drained off place the sieve over a bowl and set aside.

Sift together the flour, milk powder, salt and baking soda and set aside.

In a large mixing bowl cream together the butter, both sugars and the liquid glucose (or corn syrup), for 2-3 minutes.

Add the eggs one at a time, beating well after each addition.

Add the vanilla paste and beat until evenly distributed.

Gently fold in the the flour mixture, followed by the blueberries, ensuring they are evenly dispersed throughout the dough.

Remove the grated white chocolate from the fridge and fold into the dough.

Cover and refrigerate the cookie dough for 2 hours.


Preheat the oven to 180C, (160C fan oven).

Line two baking trays with baking parchment.

Shape the dough into rounds and place on the prepared cookie sheets, leaving several inches between for expansion.

Bake for 10-12 minutes or until lightly golden brown. Allow the cookies to cool on their trays for a few minutes before removing to a wire rack to cool completely.

Store the cookies in an airtight container for up to 3 days.





Enjoy Cookie Monsters!


7 comments:

LOLA said...

You Ms. are evil... ;) Everything sounds deliciously awesome!!!!!

Lian said...

oh my! these look perfectly delicious ;)

Bumblebee said...

Just a quick question, I'm going to make these tomorrow, but am a little confused. You say 'shape them into rounds', but they look so flat and perfectly circular. Do you just make them into dough balls and let them sink down, or do you roll the dough and use a cutter? Sorry if I'm being dumb!

Astral de la Mare said...

Bumblebee,

You are not being dumb at all. The cookies will flatten in the oven as they bake so simply roll into balls and place on a cookie sheet. You can flatten them ever so slightly if you wish but there is no need to roll out the dough.

I hope that helps and I hope you love the cookies!

Astral

Anonymous said...

This looks yummy. Quick question though. Can I use fresh blueberries? I don't think I've seen dried blueberries before.

Astral de la Mare said...

Hi Anon,

I have never made this recipe using fresh blueberries so can't say for sure. Have a look in my recipe index for my raspberry and white chocolate cookies. I used fresh raspberries in these and they were delicious, just replace the raspberries with blueberries.

I did not grate the white chocolate for the Raspberry and White Chocolate Cookies, I used chunks but you can grate it instead.

Bear in mind if you use fresh fruit the cookies are best eaten the day they are baked.

I hope that helps.

Anonymous said...

Made these today... Soo yummy and moreish...good job I froze half the dough otherwise would have eaten the whole lot! Thanx for sharing your recipes... Can't wait to try out some more!