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Link to your collections, sales and even external links
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Link to your collections, sales and even external links
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August 02, 2016 2 min read 1 Comment
I'm not going to lie, as soon as Winter hits I turn on hibernation-mode and bake the house down. Today I came across this recipe here as I have an abundance of blueberries in the freezer at the moment. And whilst I do LOVE a good blueberry smoothie, these cookies were a sure fine way to use up some 'leftovers'! Best described as 'Crispy muffin tops', get prepared for your new favourite blueberry snack..., these guys are more-ish until the last bite!
INGREDIENTS
DIRECTIONS
1) In a medium bowl, mix together the flour, baking soda, salt and lemon rind; set aside.
2) In a large bowl, whisk together brown sugar, sugar, and melted butter until smooth.
3) Whisk in vanilla extract and eggs until combined. Add flour mixture and whisk until just incorporated.
4) Use a rubber spatula to gently mix in blueberries. For best results, cover the dough with plastic wrap and let chill for at least two hours and up to overnight. This will make sure they stay together nicely.
5) Pre-heat the over to 180degrees. Line two baking trays with baking paper.
6) Spoon the dough in tablespoon sized pieces onto baking sheet.
7) Bake until golden (Approx 13-15 minutes) and let them cool for 3 minutes before transfering them to a wire rack to finish cooling.
8) Get involved & chew away! Let us know how you go in the comments below x
In the mood to cook now? Check out our deliciously easy Frozen Bananas. Or if this got you excited, I think you'll love our Smoothie Bowl Recipes.
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January 31, 2023 4 min read
There’s a lot of chat out there about jewellery and we wanted to debunk a few of the myths that you may have heard over the years. From the history of Pearls to the truth about Solid Gold. Here are 8 Jewellery Myths debunked - So you can sleep easy (and let your Aunty know the real deal over your next family dinner) sharing the real facts about tarnishing, Gold, pearls and much more.
January 03, 2023 9 min read
If you're a travel-lover like us (dur - who isn't), then there's a high chance you are already following Brodie from @locationlost over on instagram where she shares her life on the road, living out of her **super stylin** van with her partner Nick & cute pooch Quinn. Based in Western Australia, Brodie & Nick share their incredible adventures, drool-worthy landscapes they get to experience in Aus and share honest conversations about a life lived on the road. It's not all cute shots (and cute outfits)!
December 16, 2022 3 min read
Nothing quite beats a delicious Soba Noodle Salad. They're often rare to find out and about but when you find one, with the perfect dressing - Oooh wee it's a jolly good feeling, one you want to bottle up & come back to meal after meal. And so with the emphasis on food & sharing around Christmas, I wanted to do exactly that. Share one of my favourite Soba Noodle Salad recipes so that you too, can relish in these flavours & treat your tastebuds (and others!) this festive season.
10% off your next purchase with us & good times only to your inbox.... Pinky promise.
Shirley Gerace
December 06, 2016
I happened to have blueberries when I saw your recipe. The cookies looked so good in the picture. As I assembled the ingredients I was surprised at ‘75 grams’ of butter. I looked up a conversion but it was different based on volume or weight. A stick of butter is 113 grams, so I used 6 tablespoons. That seemed to be okay. Then I came upon the oven temperature…180 degrees for 13 to 15 minutes. That did not work at all. The cookies were not even that ‘white’ before they were baked. They are a lot like chocolate chip cookies, just substituting blueberries for chocolate chips. I was very disappointed. But for reference, how much butter and what is the real oven temperature supposed to be Thank you.