Team Bake-Off time again 😀 And happy Independence Day to you all! We had to postpone our baking activities last month but July 4th rolled around and there was an excellent turnout. I had been a bit stuck for ideas but was flicking through the July issue of Good Food and found these lovely-looking items. With the blueberry and white chocolate angle, they had two of the required American flag colours covered and I had some glacé cherries in the cupboard so a plan was hatched.
Blueberry, cherry, white chocolate & pretzel cookies
Makes about 20
- 175g/6oz butter, softened
- 200g/7oz light soft brown sugar
- 100g/4oz golden caster sugar
- 1 tbsp vanilla extract
- 1 large egg
- 250g/9oz plain flour
- 1/2 tsp bicardonate of soda
- 150g / 7oz blueberries
- 50g / 2oz glacé cherries
- 50g / 2oz small salted pretzels, broken into chunky pieces
- 100g / 4oz white chocolate chunks
- Heat oven to 190c/170c fan/gas 5. Line 2 baking trays with baking parchment.
- Tip the butter, sugars and vanilla into a bowl. Beat with a hand-held electric whisk until pale and fluffy. Add the egg and beat again. Tip the flour, bicarb and a pinch of salt into the bowl and use a spatula to mix together.
- Add the blueberries, cherries, pretzel pieces and white chocolate chunks and mix again until everything is combined.
- Scoop golf-ball sized mounds of cookie dough onto the baking trays, making sure you leave plenty of space between each one. You should fit 4-6 cookies on each tray, so you’ll have to bake in batches to make the total 20 cookies.
- Bake for 18 minutes, swapping the trays over halfway through.
- Remove the trays from the oven and leave to cool for 10 mins before transferring to a wire rack, then bake the next batch. Continue until all the cookies are baked.
And for once, I have some photos taken by someone else to share with you! The following shots were taken by Natalie, a lovely lass I work with and who takes some stunning pictures. Shared with permission…
The stunning sparklers top-left aren’t mine – they were dreamed up and created by Sophie. Hmm, perhaps I should invite her to guest-blog the recipe?
These cookies went down amazingly well – I wasn’t sure that the pretzels would work as a cookie ingredient but there’s something really delicious about the salted pieces working against the sweet chocolate and fruit. They were soft and chewy rather than crisp which was a nice change – cookies I make tend towards the brittle rather than gooey so it’s good to have a recipe that delivers decently soft results. And even my white-chocolate-hating husband felt that as one of a set of ingredients, they contributed positively to the end result. Hoorah!