Do you ever get hit by a sudden wave of inspiration so strong, so unexpected, that even if you’re half-asleep, it makes you leap out of bed to go make it happen?
Well, that very thing happened to me the other morning.
(To jump straight to the recipe, Click Here!)
I was lying in bed in a bit of a daze, half-way between dream land and day dreaming, when the thought entered my head that I had a punnet of blueberries sitting in the fridge, starting to look a bit sorry for itself. They were getting into that too-ripe place where they’re not too pleasant to eat raw, but I couldn’t bear the thought of them going to waste, so my mind began pondering over what to do…
Jam? No, I’d made that quite recently. And I didn’t have enough to make a decent batch..
A crumble? Hmm, not really enough fruit for that either.
Blueberry syrup? That could work.. but what could that be used in?
Then it hit me, and I knew I wouldn’t be staying in bed very much longer…
Blueberry, lemon and vanilla swirled cookies…
Pinch me, I think I’m still dreaming….
Sweet, rich, crunchy, with a hint of softness. And a delicate freshness from the blueberry and lemon.
These cookies were truly magical.. I say “were”, as they were gone in less than two days.
And that’s only because I banned anyone from eating the “pretty” ones until I’d had a chance to photograph them!
I nearly had to guard the cookie jar to stop them being devoured in the night.. though I don’t think I’d have blamed anyone if they did!
Since we have a tiddlywink with us this week who doesn’t like blueberries of lemon (more for me!), I decided to make some vanilla and chocolate swirls, and some hazelnut and chocolate swirls as well.
These didn’t last very long either…
These were incredible too. Crunchy and rich, nutty and chocolaty, but still managing to feel light and delicate.
Although these may look complicated, they’re anything but! They do take a little longer to make than you’re average cookie, but most of that is just letting them chill in the fridge, so they’re actually rather easy! The dough can also be frozen, so you could make a double-batch, roll them into a log, and then freeze until your cookie-cravings hit! Simply defrost a little, then slice off as many cookies as you need.
I think I’ll be making these again and again.
These are also great to make with children. My little helper loved mixing up the dough, rolling it out, and carefully rolling it into a swirl.
And she also rather loved taking out a bite to help with my photography 😉
Such hard work! 😛
When you make these, you’ll need to trim the dough before you roll it up into your spiral, and the left over scraps of dough are wonderful when made into mini cookies! Simple roll them into little balls and cook for about 8 minutes, or until golden.
Perfect for a small treat. And I’ve been told they make fabulous ice-cream toppings! 😉
Try them and let me know what you think 🙂 I’m sure you’ll love them!
By August 28, 2013Published:
- Yield: Approximately 36 cookies
Recipe for 3 different kinds of swirled cookie!
- 200 grams Blueberries
- 1/2 cup Water
- 1/4 cup Sugar
- 500 grams Margerine softened
- 1 1/2 cups Caster sugar
- 3/4 Cup Oat flour
- 2 cups Self raising flour
- 2 tsp Vanilla extract, paste, or seeds scraped from a vanilla bean
- 1 pinch Salt
- 2 Tbs Cocao Powder For chocolate dough
- 2 Tsp Hazelnut butter For Hazelnut dough
- Zest of 1 lemon, plus 1 tsp juice For lemon dough
- 4 Tsp Blueberry jam 2 For blueberry dough, 2 to add later to the swirl
- If you're planning on making the lemon and blueberry cookies (which I highly recommend you do!) You need to start by making your blueberry jam. I had intended to make a thick syrup, but it naturally set! So we'll call it jam. All you have to do is pop your blueberries in a small saucepan with the 1/2 cup of water and 1/4 cup of sugar. Bring to a boil, then lower it to a simmer for about 10 minutes, or until the mixture looks nice and thick. Leave this to cool. (You'll end up with a bit more jam than you need, which is great, as this tastes good on anything! Especially yoghurt! Mmm..)
- Whilst your jam cools, make your cookie dough. This makes a LOT of cookie dough! Perfect for if you want to make all 3 kinds of cookie, but if you're just making one, feel free to halve the recipe! Add the margarine and caster sugar to a large bowl, and cream the two together until pale and fluffy. Try to let your margarine come to room-temperature, as creaming cold margarine can be a bit of a pain! Add your vanilla essence / paste, and mix in thoroughly.
- Add in your oat and self-raising flour, and mix well until it forms a soft dough. The oat flour helps to lighten the mix, and makes for a lighter, slightly-chewy cookie. But if you don't have any, just add in a little extra self-raising flour.
- Once your dough is done, split it up into equal portions. If you're just making one kind, split it into two, if you're making all 3, you'll need to split it into 6. Place 4 lumps of dough in separate bowls, and then two lumps in one. Two of the cookies use chocolate-dough, so you can just mix it all in one bowl 🙂 Then add in your flavourings!
- Add the 2 tbs of cocoa powder to the two lumps of dough, and mix it in until it become a nice deep brown. For the hazelnut dough, stir in the hazelnut butter until it's evenly mixed. You may need to add a little extra flour if the dough looks a little wet. Add the lemon zest and juice to the lemon-dough, and the jam to the blueberry dough - Again, adding in a little extra flour if you think it needs it.
- Wrap the dough in cling-film, and chill in the fridge for at least half an hour, preferably an hour. I used a muffin-tin to place the dough in to keep it all together 🙂
- Once the dough has chilled, it's time to roll it out! To make things easier, roll the dough out between two sheets of cling-film (you can re-use this to roll out all of the dough). Roll the dough out to about 3mm thickness. Then, using the cling-film to lift the dough up, carefully flip it it over so that you have one on top of the other. Trip off the rough edges to make them even. (These off-cuts can be used to make mini cookies!)
- Now, the cling-film helps out again! Lift the edges of the dough up, and curl it over tightly. Holding on to the cling-film, slowly start pulling it across, using your hand to keep the roll nice and tight.
- Keep pulling and rolling until you have a lovely, spirally roll! Wrap this up in cling-film, and pop in the freezer for about half an hour. Freezing it makes cutting it into slices So much easier! And it also helps stop the cookies spreading too much when cooking.
- For the blueberry and lemon one, add about 2 tablespoons of the jam on top of the dough.
- Carefully roll into a spiral. The dough for this cookie is a little softer than the others, so be careful. Roll in cling-film, then pop in the freezer for an hour.
- Once chilled, cut into inch-thick slices using a sharp knife. Place on a baking tray that's been lined with grease-proof paper, and bake for 20 minutes, or until golden. These will double in size when cooked, so be sure not to cook them too close together.
- Let cool, and then store in a glass jar for up to 3 days. They won't be as crispy the next day, but they're still just as delicious!
- Enjoy with some nice cold milk, your morning tea or coffee, by themselves.. or if you want a real treat, try sandwiching a scoop of ice-cream between two 😉 Bliss.