Fish dogs with lemony fennel slaw
The humble fish finger sandwich gets a facelift - serve in hot dog buns with a fresh and crunchy coleslaw
Blueberry & pretzel cookies
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 20
Skip to ingredients
- 175g buttersoftened
- 200g light soft brown sugar
- 100g golden caster sugar
- 1 tbsp vanilla extract
- 1 large egg
- 250g plain flour
- ½ tsp bicarbonate of soda
- 200g blueberry
- 50g small salted pretzelbroken into chunky pieces
- 100g white chocolatechunks
Nutrition: per cookie
- kcal211
- fat9g
- saturates6g
- carbs29g
- sugars19g
- fibre1g
- protein2g
- salt0.3g
Method
step 1
Heat oven to 190C/170C fan/gas 5. Line 2 baking trays with baking parchment. Tip the butter, sugars and vanilla into a bowl. Beat with a hand-held electric whisk until pale and fluffy. Add the egg and beat again. Tip the flour, bicarb and a pinch of salt into the bowl, and use a spatula to mix together. Add the blueberries, pretzel pieces and chocolate chunks, and mix again until everything is combined.
step 2
Scoop golf-ball-sized mounds of cookie dough onto the baking trays, making sure you leave plenty of space between each one. (You should fit 4-6 cookies on each tray, so you’ll have to bake in batches to make the total 20 cookies.) Can be frozen at this point – simply defrost in the fridge before baking. Bake for 18 mins, swapping the trays around halfway through.
step 3
Remove the trays from the oven and leave to cool for 10 mins before transferring to a wire rack, then bake the second batch. Continue until all the cookies are baked. Will keep in a cookie jar for up to 1 week.
