Younger son came home unexpectedly this weekend, so my empty cake and biscuit tins (after a week of hectic evening sporting activities following full-on working days) were crying out to be replenished this morning. Having picked armfuls of rhubarb from the allotment yesterday, along with my second decent harvest of asparagus of the season (yum!), my favourite Rhubarb Shortbread was a no-brainer, but I also felt inspired to make White Chocolate, Blueberry & Pine Nut cookies. These were originally from a recipe by Sophie Grigson, adapted as is my wont, but absolutely delicious with a good cup of coffee. Suffice to say that extra helpings of both have headed back to Reading with my son and his girlfriend this evening… (Praise indeed when an American girl approves of your cookies – thanks, Lauren!).
The rest of the rhubarb went into a Rhubarb & Almond Crumble after tonight’s herb-roasted lamb dinner: rhubarb cooked briefly in the microwave for 4-5 minutes, sweetened with Demerara sugar to taste and 2 tbsp Amaretto liqueur, then topped with an almond crumble made with 75g SR flour, 25g ground almonds, 50g butter, 25g caster sugar and a handful of flaked almonds – so simple, yet so good! And absolutely sublime with Amaretto Ice-cream on the side…
White Chocolate, Blueberry & Pine Nut Cookies
150g butter, softened
150g caster sugar
220g self-raising flour
1 egg, beaten
1 tsp vanilla essence
50g pine nuts
100g white chocolate, roughly chopped (I use Waitrose Belgian white)
75g dried blueberries
Heat the oven to 180°C/Gas 5. Grease two large baking trays.
Beat the butter and sugar until light and fluffy, then add the beaten egg, vanilla essence and sifted flour and mix well.
Stir in the pine nuts, white chocolate (I find a small mezzaluna brilliant for chopping chocolate quickly and easily) and blueberries.
The mixture will be quite wet, but this is fine. Either roll into 24-28 balls with dampened hands and place, spaced apart, on baking trays, or use a spoon to make walnut-sized blobs. Press down with a dampened fork to form rough discs.
Bake in the pre-heated oven for 10-12 minutes until pale golden-brown, cool for a minute or so on the tray, then transfer to a rack to cool.
Serve with good coffee and a very happy grin!