Lemon, White Chocolate and Blueberry Cookies

I’ve made lemon and white chocolate cookies before and lemon and blueberry cookies before both of which were fantastic so there was no doubt that combining them would be a winner. So simple, but so nice…

This recipe makes about 25 cookies.

Ingredients: (Ounce to Gram Conversion Chart)

6oz Butter
3oz Caster Sugar
7oz Golden Caster Sugar
1 Whole Egg and 1 Egg Yolk (crack on a flat surface)
1tsp Vanilla Extract
2 Lemons (zest and juice)
1tsp Bicarbonate of Soda
½ tsp Salt
12oz Plain Flour
2oz Ground Almonds
4oz Blueberries
6oz White Chocolate (break into rough chunks)


Line a baking tray with grease-proof paper, using butter to stick the paper to the tray. Make sure the paper is thoroughly glued down.

On the left is a fully greased tray and on the right is a lined tray with the paper "glued" down by the butter

On the left is a fully greased tray and on the right is a lined tray with the paper “glued” down by the butter

Melt the 6oz of butter in a small pan on a medium heat and then allow to cool completely.

In a large mixing bowl, place both of the sugars and whisk in the cooled butter. Beat in the egg and egg yolk with the whisk, followed by the vanilla, lemon juice and lemon zest.

Pre-heat the oven to 160oC (325oF, Gas Mark 3).

In a separate bowl, mix the bicarbonate of soda, salt, flour and ground almonds together. Sieve this mixture into the large mixing bowl. Add the blueberries and white chocolate and fold the flour mixture in until everything is combined but try not to over mix (be gentle so as not to burst the blueberries).

The cookie mixture

The cookie mixture

Use a dessertspoon to collect a dessertspoon’s worth of dough.

A spoon's worth of dough

A spoon’s worth of dough

Dust your hands with flour and then shape the dough into a ball in the palm of your hands. Be quick! (sorry, but the longer you take, the warmer the ball gets in your hands and the more likely it is to stick to your hands). Flatten the ball and place it on the baking tray. Place a total of four balls onto the tray, evenly spread out and bake for 10mins.

The cookies before they go into the oven

The cookies before they go into the oven

Take the cookies out of the oven and allow to cool a bit on the tray. Use a fish slice to go around the edges of the cookies to lift them up a bit and then slide the cookie on to the fish slice to get it off the tray. Transfer to a wire cooling rack and allow to cool completely.
Get your next batch of cookies onto the same tray and go again.

Lemon, White Chocolate and Blueberry Cookies

I really struggled to leave enough cookies to put in the photograph but my willpower just about came through; these cookies really are fantastic.


1 Comment


    1. Cookie Recipes - Lulu's Bakehouse

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