Here’s what I made for last night’s Let’s Bake Inverness event.
The theme was summer fruit and I had grand plans to make a Fraisier cake but time just ran away from me and I had no time to do a test run.
Now I actually eat blueberries pretty much all year round, so I decided to look for a easier bake that incorporated them, Enter this recipe for Blueberry Pretzel cookies.
I followed the recipe to the letter, apart from reducing the amount of blueberries by 50g on advice in the comments.
Now I’ll never win prizes for uniformity in size or shape, but these super thin slices of cookie dough cook well within 15 minutes, and they taste great, so you’ll forgive me, I hope!