The abundance of the growth of the blackberry fruits still has not come to an end although I have been noticing that the size of the blackberries is a little bit different at the moment. Where at first these guys were gigantic and the juice was almost splattering out of them, they seem to be a lot smaller at the moment. That doesn't mean they are less sweet, you just need to harvest a lot more at the moment when you want to make something with them.
Not a problem at all if you ask me. In previous posts I have been writing about that I was using them to make jam and freezing them for later in the year. But also because there were so many I was making ice cream with them because it was also summer I had never done that before.
So it was time for more inspiration. I went to make vanilla cookies with white chocolate ane blackberries using this recipe.
The result as you can see what just fine.
Making the mixture
For me baking cookies and other sweet stuff is new so I also needed to collect some new ingredients as wel in there. Also I remember always from back in the days that there was always too much mixture or there were too many cookies (is there even such thing actually as too many cookies??) so I portioned the recipe only on 8 cookies.
Tossing all of these ingredients together:
-125 grams of zelfrising bakingflour
-53 grams of bastardsugar
-66 grams of regular sugar
-66 grams of butter
-half an egg
-53 grams of White chocolate vanilla flakes (get the cheapeast bar and just grate some off of it)
-half a bag of vanilla sugar
-quarter teaspoon baking soda (this is always so weird you can use it for everything als cleaning toilets but also baking cookies)
-And ofcourse blackberries
These becomes sticky as hell as you can see and you really need a couple of minutes to mixing to get everything together.
Only at the end you toss in the blackberries. I used some fresh ones and soms already frozen ones as well. The frozen ones stay a bit more in shape in the cookies.
And remember the best part of making sweet stuff? What about cleaning off the tools haha. I remember we were always allowed to eats the leftovers from the mixing bowl and that was the best.
Making the shape of cookies
Now it was time to actually make the cookies itself. Preheating the oven at Celsius and using a baking paper to make sure it doesn't all stick to the oven trap is super helpfull.
Toss little balls on the tray with leaving enough room between the balls for the cookies to melt for a bit.
As you can see I still didn't leave enough room between them and they came together for a bit. It just happens. (but hey that making one gigantic cookie right hahahah)
After just 10-12 minutes in the oven they are ready to rumble. I always learned back in the days that you check if they are ready by sticking a toothpick in the centre. When the toothpick isnt moisty anymore they are ready to take out of the oven.
After taking them out of the oven leave them at least for half an hour so the centre of the cookie also has time to firm up.
And booooooom there they are! The master piece of making cookies yourself! Was this difficult? No not at all and you can even keep them in a container for the next day if the container has some holes in there.
Enjoy!!! Im digging these sweet tooth recipes!