Blueberry & pretzel cookies

The recipe Blueberry & pretzel cookies can be made in about 38 minutes. This recipe serves 20 and costs 35 cents per serving. One serving contains 212 calories, 2g of protein, and 9g of fat. 20 people were impressed by this recipe. This recipe from BBC Good Food requires bicarbonate of soda, blueberries, butter, and vanillan extract. It works well as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 10%. This score is not so tremendous. If you like this recipe, take a look at these similar recipes: Blueberry-Blackberry Pie with Pretzel Crust, 10 Days of Cookies: Caramel Pretzel Cookies, and Pretzel M&M Cookies.

Servings: 20

Preparation duration: 20 minutes

Cooking duration: 18 minutes

 

Ingredients:

½ tsp bicarbonate of soda

200g blueberries

175g butter, softened

1 large egg

100g golden caster sugar

200g light soft brown sugar

250g plain flour

50g small salted pretzels, broken into chunky pieces

1 tbsp vanilla extract

100g white chocolate chunks

Equipment:

whisk

bowl

oven

spatula

wire rack

Cooking instruction summary:

Heat oven to 190C/170C fan/gas 5.Line 2 baking trays with bakingparchment. Tip the butter, sugars andvanilla into a bowl. Beat with a hand-heldelectric whisk until pale and fluffy. Addthe egg and beat again. Tip the flour,bicarb and a pinch of salt into the bowl,and use a spatula to mix together. Addthe blueberries, pretzel pieces andchocolate chunks, and mix again untileverything is combined.Scoop golf-ball-sized mounds of cookiedough onto the baking trays, makingsure you leave plenty of space betweeneach one. (You should fit 4-6 cookieson each tray, so you’ll have to bake inbatches to make the total 20 cookies.)Can be frozen at this point – simplydefrost in the fridge before baking.Bake for 18 mins, swapping the traysaround halfway through.Remove the trays from the ovenand leave to cool for 10 mins beforetransferring to a wire rack, then bakethe second batch. Continue until all thecookies are baked. Will keep in a cookiejar for up to 1 week.

 

Step by step:


1. Heat oven to 190C/170C fan/gas 5.Line 2 baking trays with bakingparchment. Tip the butter, sugars andvanilla into a bowl. Beat with a hand-heldelectric whisk until pale and fluffy.

2. Addthe egg and beat again. Tip the flour,bicarb and a pinch of salt into the bowl,and use a spatula to mix together.

3. Addthe blueberries, pretzel pieces andchocolate chunks, and mix again untileverything is combined.Scoop golf-ball-sized mounds of cookiedough onto the baking trays, makingsure you leave plenty of space betweeneach one. (You should fit 4-6 cookieson each tray, so you’ll have to bake inbatches to make the total 20 cookies.)Can be frozen at this point – simplydefrost in the fridge before baking.

4. Bake for 18 mins, swapping the traysaround halfway through.

5. Remove the trays from the ovenand leave to cool for 10 mins beforetransferring to a wire rack, then bakethe second batch. Continue until all thecookies are baked. Will keep in a cookiejar for up to 1 week.


Nutrition Information:

 

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Wu`s Coffee Abraham Grossman, the rich young bachelor, is entertaining a gorgeous woman, Gloria, with dinner in his penthouse. As his Chinese servant pours the coffee, Gloria asks, "Wu, how do you make such delicious coffee?" "Me take plenty boiled water," explains Wu, "and stir in coffee, velly, velly slow." "Yes," says Gloria, "but it is so clear. How do you strain it so cleverly?" "Me take master’s silk socks..." begins Wu. "What!" shouts Grossman. "You take my best silk socks to strain the coffee?" "Oh, no, master," replies Wu. "Me never take master’s clean socks."

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