We had some slightly elderly blueberries, and I found this in a book called "Baking with tiny tots" by Becky Johnson. It's been adapted slightly...
75g butter or margarine softened
125g soft light brown sugar
1 egg
1 teaspoon vanilla essence
175g self raising flour
Grated rind of an unwaxed lemon (didn't have one, left it out)
125g blueberries
1. Line 2 baking sheets with baking paper, preheat oven to 180degC/gas 4
2. Beat together butter and sugar until creamy
3. Add egg and vanilla essence and beat again
4. Sift in the flour, add lemon rind and mix.
5. Stir in blueberries, breaking them up a bit in the process
6. Place dessertspoonfuls of the mixture onto the baking sheets (spread the mounds into rounds to get flat cookies, we left ours in mounds because spreading didn't seem like a good idea with a toddler... One giant, but very thin cookie, anyone?). Leave space between them to allow for spreading.
7. Bake for 12-15 mins until pale golden, remove and allow to cool a little before transferring to a cooling rack.
#dietfail
No comments:
Post a Comment