200g Soft Light Brown Sugar
250g Self Raising Flour
1tsp Baking Powder
1tsp Vanilla Paste
100g Frozen Blueberries
For the crumble topping
125g Self Raising Flour
75g Soft Light Brown Sugar
Start by making the cookie dough.
Melt the butter in the microwave or in a saucepan.
In a mixing bowl combine the melted butter, sugar, and vanilla.
Whisk in the egg.
Sieve in the flour and baking powder then fold in until fully incorporated but make sure not to over mix.
Cover the bowl in cling film then place in the fridge to chill for at least 1 hour.
Before removing the cookie dough from the fridge pre-heat the oven to 180*c.
Then begin to make the crumble topping.
Add the crumble ingredients into a mixing bowl and rub the butter into the flour with the tips of your fingers until it becomes a crumble consistency.
Let the crumble chill in the fridge until you’re ready to bake the cookies.
Once the oven has reached 180*c line 2 baking trays with parchment paper.
Remove the cookie dough from the fridge.
Roughly chop the frozen blueberries and gently fold them all into them the cookie dough until they have almost fully incorporated, as you don't want to over mix the dough.
Place 6 tablespoons (25g per cookie) of the cookie dough on each baking tray with enough room between them as the cookies will spread as they bake.
Top each spoon of cookie dough with 1 teaspoon of the crumble topping slightly pressing it into the dough.
Place the trays of cookie dough into the oven and bake for 15 minutes (until the cookies are golden around the edges).
Leave the cookie dough and the crumble topping to chill in the fridge in-between batches.
Remove from the oven and leave to cool down for 20 minutes before removing them from the parchment paper.
Repeat until all the cookies are baked and enjoy!