How to make blueberry cookies

Flour has many uses. It is the raw material for making many foods, such as bread, cake, biscuits, etc. Blueberry cookies, as a nutritious and delicious biscuit, are loved by many people. This kind of biscuit can actually be made at home. What you need to prepare is an appropriate amount of low-gluten flour, powdered sugar, eggs, dried blueberries and unsalted butter, and then follow a certain order to make them.

I have some dried blueberries that my mother-in-law gave me. They are too sweet when eaten dry, so I just use them to make cookies. They are pretty good. You can replace them with dried cranberries or other preserved fruits you like.

Materials

260g unsalted butter

1 egg

140g powdered sugar

370g low gluten flour

Dried blueberries 140g

How to make blueberry cookies

Soften the butter at room temperature until you can easily make an impression with your finger (cut it into small pieces to soften faster), pour in the powdered sugar and stir with a spatula. When the powdered sugar is no longer visible, add the egg and stir. You can also use an electric or manual egg beater.

Step 1

Sift in the low-gluten flour all at once and stir.

Step 2

Pour in the dried blueberries and stir. My hands are a little tired, but keep trying. It doesn’t matter whether you cut the dried blueberries or not, it’s up to you. You can wear baking gloves to mix it evenly, but don't wear those loose disposable gloves, they will stick to you so much that you will question your life. Don't ask me how I know this.

Step 3

Divide the dough into three portions, line each portion with wax paper, and shape them into U-shaped cookie molds. When finished, wrap the dough directly with wax paper and refrigerate for at least one hour. It’s refrigerated, refrigerated, refrigerated, not frozen!

Step 4

Preheat the oven to 170°. After taking out the dough, cut it into biscuits about 8mm thick directly on the wax paper wrapped around it. Place them on the baking tray together with the wax paper, leaving a gap of more than one centimeter between the biscuits. Put them into the middle layer of the oven and bake at 170° for 20 minutes. You need to observe it halfway through, and it will be almost done when it is colored.

Step 5

I baked it in three batches, but it can be baked in two batches, depending on the size of your oven. After cooling, place in a biscuit box and store at room temperature. It is fine to eat for a week, but eat it as soon as possible. If you can’t finish it, make less at a time, halve the recipe, and reduce the amount of egg liquid.