And I mean really bare, not Nigel Slater style bare with ‘leftovers’ of whole mackerel, five lemons and a crown of duck. I mean properly bare – some dried blueberry chunks, a packet of popping candy, and the elderflower flavouring. And no milk. (Because Baby Bear had just tipped all EIGHT pints of the stuff over the carpet. )
What I actually wanted to bake was some choc chip muffins to take to soft play with Big Bear and Baby Bear, but I didn’t have a 200g bar of Dairy Milk I could claim as leftover. (Seriously, the phrase ‘leftover chocolate’ is practically oxymoronic. Take note Mr Slater.) And I didn’t have more than 1 egg. Or any milk. Or Cocoa powder.
It was time to get inventing. Here cometh the age of the Blueberry and Elderflower cookie. (We resisted the popping candy.)
They’re light and fruity, so you don’t feel too guilty eating them, and Nanny and Grandad Bear passed up no complaints. Although soft play is a very captive audience. And they aren’t quite the chocolate muffin I was hoping for.
200g caster sugar
200g plain flour
1/2 tsp bicarb of soda
1/4 tsp baking powder
150g dried blueberry chunks
3 drops elderflower flavouring
Pre heat oven to 175C.
Beat butter and sugar with electric mixer until combined. Add egg and beat again. Sift in flour, bicarb of soda, and baking powder, then mix with spoon until combined.
Sprinkle in blueberry chunks and drop in the elderflower flavouring and mix with hand until evenly distributed.
Dived into 16 equal pieces, roll each into a ball and then flatten slightly onto baking tray, leaving 2 inches between each cookie to allow for spreading.
Bake in centre of oven for approximately 12-15 minutes. Remove from oven and leave to cool on tray for 5 minutes before transferring onto wire rack.
Seriously yummy with a cup of tea, and made out of genuine left overs. Nigel Slater eat your heart out.
Mummy Bear x