Roses are red and violets are blue… this is one of the most well known poems in the world. My dear reader, this is not why I chose the violet theme for these beauties. I just think blueberries are one of the most delicate berries out there and can sometimes be rated as the ‘poor cousin’ hence I’ve also included the other delicate berry – the gooseberry; from my garden off course.
So before I start boring you with long paragraphs and words that would make you consult your dictionary, I will let you ‘in’ on the push towards violets, with a touch of yellow from the other cousin :). Besides I had to include something from my garden seeing that blueberries are not yet there. Its all about our jacaranda trees in Jozi at this time of the year, their magnificent purple blooms, fresh and floral fragrance which fills this busy city with a majestic and peaceful demeanor. Nope, my fellow reader, I’m not obsessed with the latter, I am just a nature freak. Yes I wrote it, NATURE FREAK! nature is where I draw my inspiration from sometimes, there is so much and everyday, there is something new that is totally RAD!
So these are blueberry cookies, they can be made and eaten on the day or given as an edible present to friends and family (notice the link of why I’m doing cookies).
They will keep for at least a week in an air tight container.
Photographs by DYLAN SWART http://www.dylanswart.com
Recipe and Styling by THULISA MARTINS
150g butter, softened
160g muscovado sugar
5ml (5tsp), vanilla extract
1 large egg, beaten
230g cake flour, sifted
2.5 ml (1/2 tsp) bicarbonate of soda
pinch of salt
100g fresh blueberries, plus extra to serve
small handful gooseberries from the garden (or shop bought) to serve
Preheat the oven to 200°C. Beat the butter and sugar over high heat in a free standing blender or electric beater for 10 minutes until creamy. Add the vanilla & egg and beat for a further 3 minutes until combined. Reduce the speed and gradually add the cake flour, bicarbonate and salt, taking care not to overmix. Switch off the blender or beater and stir in the 100g blueberries. The mixture will still be soft and spoonable, so spoonfuls of the mixture onto a lined baking tray and flatten with a spoon. The scoops should be about a spoon full as the mixture expands when baking. Place the baking tray in the fridge for 20 minutes and then bake for 10 – 15 minutes until golden brown. Place on a cooling wrack until cooled. Serve with gooseberries and extra blueberries. I baked these early in the morning and my two Boys could not resist the wonderful aroma from the kitchen. Enjoy these as there’s more coming next week!