Blueberry, cherry, white chocolate + pretzel cookies

Couldn't resist the colours here!

Couldn’t resist the colours here!

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

You won't need the whole bag...

You won’t need the whole bag…

Ingredients

  • 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

Method

  1. Heat oven to 190c/170c fan/gas 5. Line 2 baking trays with baking parchment.
  2. 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.
  3. Add the blueberries, cherries, pretzel pieces and white chocolate chunks and mix again until everything is combined.
  4. 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.
  5. Bake for 18 minutes, swapping the trays over halfway through.
  6. 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.
Beautiful cookies

Beautiful cookies

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…

An artful collection

What an artistic collection!

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!

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