75g unsalted butter softened plus extra for greasing
75g unrefined golden caster sugar
75g unrefined light muscovado sugar
1/2 teaspoon of proper vanilla extract
1 large egg lightly beaten
175g self-raising flour sifted
Grated zest of 1 small lemon
125g fresh blueberries
- Pre-heat the oven to 180 degrees C/Fan oven 160 degrees C or Gas Mark 4 and grease two large non stick baking sheets.
- Put the butter and the sugars into a large bowl and using an electric or hand whisk cream together the butter and sugar until it goes pale and fluffy. Beat in the vanilla essence with the egg gradually.
- In a small bowl mix the self raising flour with the lemon zest with a pinch of salt. Add to the creamed mixture and mix to a dough.
- Place tablespoonfuls of the dough onto the greased baking sheet spaced evenly apart, shaping each dollop into a round then push some blueberries into each cookie. Bake for 12 to 15 minutes until golden. Remove from the oven let them set for a couple of minutes then remove and put onto a wire cooling rack to cool. Store in an airtight container.
Apparently we should all eat more blueberries as they are good for us full of antioxidants useful in the fight of damaging free radicals full of vitamins A C and E as well as calcium iron and phosphorous. Benefits are supposed to range for strengthening the eyes, easing arthrititis to giving your immune system an all round boost.