3 Berry Recipes to Kick Off the Summer (page 2)

3 Berry Recipes to Kick Off the Summer

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Updated on May 15, 2014

Soft-bake Blueberry and White Chocolate Cookies Half cookie, half cake. Once you've baked these you'll not be able to leave them alone, but, if you can resist, they do freeze well!

Makes 30


11/2 sticks (180g) unsalted butter, softened Scant 1 cup (150g) light brown sugar 1 egg yolk  2 cups (250g) all-purpose flour  1 pinch salt  ½ tsp baking powder  1 tsp vanilla extract 4 oz (125g) white chocolate, cut into small chunks 2/3 cup (150g) fresh blueberries

Preheat the oven to 375 degrees F/190 degrees C. Line two large baking sheets with baking parchment.

In a mixing bowl, beat together the butter and sugar until light and creamy. Beat in the egg yolk and carefully stir in the flour, salt, baking powder, vanilla extract, chocolate chunks and blueberries to make a firm dough.

Form into walnut-sized balls and place a little apart, on the prepared baking sheets, then press down gently to flatten the tops. Bake in the oven for about 12 minutes until just firm and lightly browned. Cool for 10 minutes on the baking sheets, then transfer to wire racks to cool further. Even more delicious served slightly warm with ice cream.

Strawberry Granita This Italian water ice is very refreshing and is often served in between courses as a palate cleanser. I like the Middle Eastern flavor of rosewater, but if the flavor of the strawberries you are using is perfumed, then it may be unnecessary.

Serves 4 to 6


Generous ½ cup (125g) extra-fine sugar 2 cups (475ml) water 3 ¾ cups (500g) strawberries 2 tsp rosewater (optional) Rose geranium leaves and rose petals, to decorate

Place the sugar in a saucepan with the water. Heat, stirring, until the sugar dissolves, then bring to a boil and simmer for 5 minutes.

Meanwhile, wash and hull the strawberries, then cut in half. Add to the syrup and simmer for a further 5 minutes until the strawberries are soft. Remove from the heat and set aside to cool for 30 minutes, then push through a nylon sieve, and allow to cool completely.

Stir in the rosewater, if using. Pour the cold strawberry syrup into a freezer-proof container and place in the coldest part of your freezer. The syrup will begin to freeze after about 2 ½ hours, and at this stage, you need to beat the ice crystals to break them up. Return to the freezer and stir every 30 to 40 minutes until the crystals form evenly and start to cling together. Store in the least cool part of your freezer until ready to serve.

To serve, beat the granita to break up any clumps of ice crystals and spoon into serving glasses. Decorate with the leaves and petals, and serve immediately.

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