Thursday, July 15, 2010

Blueberry Cinnamon Cookies

We had a little punnet of blueberries stashed in the freezer and having already made lots of cakes out of them, I wanted to try out cookies instead. Adapted a recipe, Raisin Cookies, from my "Guru" site, www.joyofbaking.com and replaced the raisins with blueberries instead and increased the baking time by 10 mins.
Other than the parts where the berries were tucked at were a little smushy, the cookies turned out pretty crisp and good.

Although the parts where the berries were tucked at were a little smushy, the cookies turned out pretty crisp and good. Loved how the juices from the blueberries were infused into the cookie from the heat, giving it a sweet, sour and "cinnamony" flavor! They were our after dinner snacks =P



Ingredients
Recipe yields about 4 dozen small / 2 dozen big

260g plain flour
2 tsp baking powder
1/8 tsp salt
1/2 tsp ground cinnamon
210g brown sugar
170g unsalted butter, room temperature
1 egg
1 tsp vanilla extract
60ml milk
1 cup frozen blueberries

Method

1. Preheat oven to 175C, prepare baking pans with parchment paper or non stick baking spray.
2. On low speed, beat together flour, baking powder, salt and cinnamon till mixed well.
3. Now add in brown sugar, butter, egg, vanilla and milk. Beat for about 1 minute.
4. Gently fold blueberries into the cookie dough with a spatula.
5. Using a small or regular ice cream scoop or 2 spoons, drop cookie dough on baking sheet, spacing them about 2 inches apart. Bake cookies for about 20 minutes, or till tops are light brown.
6. Remove from oven, allow to cool before biting into them =)

Spaced about 2 inches apart

Nicely expanded during baking (note how the juice of the berries have flowed out! YUM)

My lil nephew dunked 'em cookies in a cup of cold milk, looked so good I had them the same way, YUM! =P

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