Almond Blueberry Cookies

1

Ingredients

  • 280g plain flour
  • 2 tsps baking powder
  • 1/2 tsp salt
  • 110g unsalted butter
  • 200g sugar
  • 1 egg york
  • 60 to 70ml whole milk
  • 1 tsp almond essence
  • 2 tsps lemon zest, about 1 lemon
  • 90g chopped almonds, toasted
  • 160g frozen blueberries, thawed and drained

Use imperial measurements

Method

How to make Almond Blueberry Cookies

1) In a medium bowl, combine flour, baking powder, and salt.

2) In another medium bowl, cream together the butter and sugar using a hand mixer. Add egg and beat to incorporate. Add milk, almond extract, and lemon zest.

3) Stir the dry ingredients into the wet ingredients. Fold in the almonds, then the blueberries. Chill the dough in the refrigerator for 30 minutes.

4) Preheat the oven to 190C/Gas 5.
5) Using two small spoons, dollop mix onto cookie sheets. Bake until golden brown around the edges, about 15 minutes.
6) Cool the cookies on a wire rack. Save in a storage container to take to the picnic.

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