These are quick, easy and combine two of my favourite things, crumble and cookies. Also, white chocolate makes everything better. These are crumbly and fruity, pairing perfectly with some tea. Or crumble them over yogurt, along with some fruit, for a delicious snack.
WHITE CHOCOLATE & BLUEBERRY CRUMBLE COOKIESCourse: DessertDifficulty: Easy
1 cup flour
1 cup rolled oats
½ cup light brown sugar, packed
1 teaspoon baking powder
100g white chocolate
½ cup blueberries
1 tablespoon demerara sugar
- Heat the oven to 200ºC.
- To a food processor, add 1 cup of flour, 1 cup of rolled oats, ½ cup of packed light brown sugar, 1 teaspoon of baking powder and 100g of cubed butter. Mix for about one minute, until you achieve fine crumbs. Set aside ½ cup of this mix.
- Add 100g of chopped chocolate and pulse. Then, add one egg and pulse it until combined.
- Line a tray with parchment paper. Roll the dough into 12 balls (I use an ice cream scoop), adding 3 or 4 blueberries to each cookie. Then, place them on the tray and press down lightly.
- To the reserved mix, add 1 tablespoon of demerara sugar. Then, sprinkle each cookie with about 1 teaspoon of the mix, lightly pressing down.
- Bake for 10 minutes, or until the edges are lightly golden.
- Transfer to a wire rack to cool.
- If possible, use the plastic dough tool of the food processor for this recipe. If not, the blade is probably fine.
- If you don’t have a food processor, crumble the butter and the dry ingredients in a bowl, rubbing them with your hands, and then use a spatula to mix in the chocolate and the egg.
- The butter should be cold.
- You could add the blueberries to the dough all at once, after the egg, but some cookies would have a lot, and some very few or none.