Fourth of July Blueberry Softbakes |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 10 |
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From The Ultimate Cookie Book by Catherine Atkinson. I haven't tried this yet but I imagine it must be like the cookie cousin of the blueberry muffin. Yummy! You could also substitute fresh cranberries for the blueberries and substitute chopped preserved ginger for the dried cranberries. Times are estimates. Ingredients:
1 1/4 cups all-purpose flour |
1 1/2 teaspoons baking powder |
1 teaspoon ground cinnamon |
1/4 cup unsalted butter, at room temperature, diced |
1/4 cup raw sugar, plus extra |
raw sugar, for sprinkling |
1/2 cup sour cream |
1 cup fresh blueberries |
1/2 cup semi dried cranberries |
Directions:
1. Preheat the oven to 375
2. line two baking sheets with baking parchment.
3. Sift together the flour, baking powder and cinnamon into a large mixing bowl.
4. Add the diced butter and rub in with your fingers until the mixture resembles fine breadcrumbs.
5. Stir in the raw sugar.
6. Add the sour cream, blueberries and cranberries and stir just until combined.
7. Spoon ten mounds of the mixture onto the prepared baking sheets.
8. Sprinkle with the extra raw sugar and bake for about 20 minutes, or until golden and firm in the center.
9. Serve warm.
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