Tuesday, 6 June 2017

BLUEBERRY COOKIES...with lemon filling

100 grams butter, softened
2/3 cup sugar
1 teaspoon vanilla
2 eggs
1 1/2 cups
plain flour
1/2 teaspoon bicarb soda
1/2 teaspoon salt
1 cup blueberries, fresh or frozen
1 tablespoon plain flour extra

preheat oven to 180 c. line 2 large baking trays with baking

coat the blueberries with the extra 1 tablespoon of flour.
put aside.

using an electric mixer, cream the butter and sugar until
light and fluffy.

add the eggs one at a time beating well after each addition.

add the vanilla.

add the flour, salt and bicarb. beat until well combined.

stir in the blueberries.

place heaped teaspoons of mix onto the baking trays. leave a
little room for spreading.

cook for approx 10 -15 minutes or until golden.

cool on trays.



1 1/2 cups icing sugar
2 tablespoons butter, softened
finely grated rind 1 small lemon
lemon juice

mix the icing sugar, butter and rind together with enough
lemon juice to make a spreadable paste.

place 1/2 the biscuits upside down and divide the filling
evenly between them.  spread to cover then sandwich together
with the other half of the biscuits.

dust with icing sugar to serve.

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