Free Delivery when you spend over £25 (UK Only)

THREE BERRIES FLAVOURED COOKIES | KID’S FRIENDLY | NO EGGS

Ingredients

The three berries flavoured cookies are

  1. Blueberry cookies
  2. Raspberry cookies
  3. Strawberry cookies with chocolate chunks
Blueberry Cookies:
Ingredients
  • 1/4 cup butter at room temperature
  • 1 cup packed sugar
  • 3 tablespoons milk room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 2 tablespoons Lio licious freeze dried blueberry powder
  • 2 tablespoons Lio licious freeze dried whole blueberry + A few more for garnishing
  • 3/4 teaspoon baking powder
  • 1/8 teaspoon  baking soda
  • 1/4  teaspoon  salt
Strawberry chocolate cookies:
  • 1/4 cup butter at room temperature
  • 1 cup packed sugar
  • 3 tablespoons milk room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 2 tablespoons Lio licious freeze dried strawberry powder
  • 2 tablespoons Lio licious freeze dried strawberry chunks  + A few more for garnishing
  • 3/4 teaspoon baking powder
  • 1/8 teaspoon  baking soda
  • 1/4  teaspoon  salt
  • 3 tablespoons chocolate chunks
Raspberry cookies
  • 1/4 cup butter at room temperature
  • 1 cup packed sugar
  • 3 tablespoons milk room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 2 tablespoons Lio licious raspberry powder
  • 2 tablespoons Lio licious raspberry crumble + A few more for garnishing
  • 3/4 teaspoon baking powder
  • 1/8 teaspoon  baking soda
  • 1/4  teaspoon  salt
 

Method

Blueberry cookies

  1. In a mixing bowl, add butter and sugar and combine it.
  2. Add milk and vanilla extract and again whisk vigorously to whip it up. This will fluff the mixture.
  3. In the fluff mixture sift all purpose flour, baking powder, baking soda, blueberry powder, whole blueberry and salt.
  4. Using rubber spatula, stir the dry mixture into fluff mixture until just combined. Note - Do not over mix it.
  5. Cover bowl with plastic wrap and let rest at room temperature for at least 30 minutes to 1 hour.
  6. Adjust oven rack to middle position and heat oven to 350 degrees Fahrenheit or 176 degree celsius.
  7. Line parchment on a cookie tray. Take a small dollop of cookie mixture and shape them.  Place them 2 inches apart. I got 12 cookies out of it.
  8. Bake them for about 9 -10 minutes.
  9. Let cookies cool completely on sheet. Garnish with few whole blueberries.
  10. These cookies can be stored at room temperature for up to 2 days.
Strawberry chocolate cookies:
  1. In a mixing bowl, add butter and sugar and combine it.
  2. Add milk and vanilla extract and again whisk vigorously to whip it up. This will fluff the mixture.
  3. In the fluff mixture sift all purpose flour, baking powder, baking soda, strawberry powder, strawberry chunks and salt.
  4. Using rubber spatula, stir the dry mixture into fluff mixture until just combined. Note - Do not over mix it.
  5. Cover bowl with plastic wrap and let rest at room temperature for at least 30 minutes to 1 hour.
  6. Adjust oven rack to middle position and heat oven to 350 degrees Farenheit or 176 degree celsius.
  7. Line parchment on a cookie tray. Take a small dollop of cookie mixture and shape them.  Place them 2 inches apart. I got 12 cookies out of it.
  8. Bake them for about 9 -10 minutes.
  9. Let cookies cool completely on sheet. Garnish with few strawberries chunks.
  10. These cookies can be stored at room temperature for up to 2 days.
Raspberry cookies:
  1. In a mixing bowl, add butter and sugar and combine it.
  2. Add milk and vanilla extract and again whisk vigorously to whip it up. This will fluff the mixture.
  3. In the fluff mixture sift all purpose flour, baking powder, baking soda, raspberry powder, raspberry crumble and salt.
  4. Using rubber spatula, stir the dry mixture into fluff mixture until just combined. Note - Do not over mix it.
  5. Cover bowl with plastic wrap and let rest at room temperature for at least 30 minutes to 1 hour.
  6. Adjust oven rack to middle position and heat oven to 350 degrees Fahrenheit or 176 degree celsius.
  7. Line parchment on a cookie tray. Take a small dollop of cookie mixture and shape them.  Place them 2 inches apart. I got 12 cookies out of it.
  8. Bake them for about 9 -10 minutes.
  9. Let cookies cool completely on sheet.
  10. These cookies can be stored at room temperature for up to 2 days.
Cookie recipes courtesy of  www.rachnas-kitchen.com