BLUEBERRY AND

MARSHMALLOW COOKIE

BLUEBERRY AND

MARSHMALLOW COOKIE

blueberrymarshmallowscan smallerfile8.png

INGREDIENTS

makes 8 large cookies

2 eggs

250 grams muscovado sugar (light or dark)

200 grams salted room temp butter

150 grams mini marshmallows

150 grams frozen blueberries

400 grams self raising flour

1 teaspoon baking powder

pinch of salt

I developed these cookies last September as a goodbye kiss to summer. As the last bit of summer slipped away, so did the fresh blueberries—and I wasn’t quite ready to let either go. Luckily, frozen berries were here to do the trick, bringing that perfectly jammy, almost-syrupy flavour without any seasonal drama. These cookies are what happens when you crave a berry cobbler but really just want a toasted marshmallow (ideally, around a campfire). The marshmallows caramelise at the edges, the berries burst just enough, and what you get is a chewy, sticky cookie that somehow tastes likes berry cobbler and s’mores, all at once. And yes, they’re messy—in the best possible way.

DIRECTIONS

  • Preheat oven to 170C (340F) and line a large baking sheet with parchment paper.

  • In a stand mixer using a paddle attatchment, add butter and sugar and beat on medium for 2 min until fully mixed.

  • Add eggs one at a time until fully incorporated then throw in the vanilla extract.

  • Turn mixer down to slow-medium and add marshmallows and keep mixing on slow.

  • In a separate bowl weigh self raising flour and add baking powder and salt, and whisk until all mixed. Gradually add flour mixture to bowl in stand mixture on slow.

  • Finally fold in the blueberries, be sure not to over mix as it will result in a completely purple dough. Or do, they’re your cookies.

  • Remove bowl from stand mixer and cling film and place in the fridge for at least 30 min. If your bowl is too big or your fridge is too small you can transfer to another smaller bowl, vessel or urn. Whatever works for you. It just needs to chill in the fridge and work its magic before you bake them, otherwise theyll just melt in the oven and not hold their shape. I dont know how it works. It’s a baking science thing.

  • Once chilled, scoop 5oz balls with a big spoon , ice cream scooper, or just with your hands and place on parchment lined baking sheets, leaving a 2 inch gap between cookies.

  • Bake for 10 - 12 min until golden and still wobbly in the middle. Take out of oven and leave to cool on the tray for 5-10 min, then place on a wire rack to cool for as long as you can wait before trying them.

    They should be gooey, marshmallowy and crispy.

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