Blueberry biscuits

AUTHOR
Rachel Vazquez
DIFFICULTY
very easy
RATING
3 4
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 12
  • 375 g Flour
  • 75 g + 2 tablespoons sugar
  • 1 pinch Salt
  • 7-10 Tbsp grated nutmeg
  • 1 TEASPOON Baking Powder
  • 150 g Butter
  • 350 g Whipped cream
  • 450 g Blueberries
  • 7-10 Tbsp squeezed juice of 1 lemon
  • 1 coated Tsp Cornstarch
  • 7-10 Tbsp possibly icing sugar
  • 7-10 Tbsp Flour
  • baking paper

Directions

  1. 1

    Mix flour, 75 g sugar, salt, nutmeg and baking powder in a bowl. Add butter in flakes and 150 g cream. Knead first with the dough hooks of the hand mixer, then quickly with your hands to a smooth dough.

  2. 2

    Cover and chill for about 15 minutes. Then leave to rest at room temperature for approx. 30 minutes.

  3. 3

    For the compote, wash and sort 300 g blueberries. Put them in a pot with 2 tablespoons of sugar, lemon juice and 3 tablespoons of water. Heat and bring to the boil. Stir starch with a little water until smooth. Bind the compote with it.

  4. 4

    Let it cool down.

  5. 5

    Wash 150 g blueberries, sort and drain well. Quickly knead into the dough with floured hands. Knead on a floured work surface to form a rectangle (approx. 21

  6. 6

    Place on a tray lined with baking paper. Using a pizza wheel, cut about 12 rectangles into the dough to about 3/4 but do not cut through. In a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see

  7. 7

    manufacturer) Bake for 40-45 minutes.

  8. 8

    Remove from the oven and let it cool down a little. Whip 200 g cream until stiff, mix lightly with compote. Dust the biscuits with icing sugar if necessary. Serve lukewarm with cream blueberry compote.

Nutrition Facts

KCAL
340 kcal
CARBS
34 g
FATS
20 g
PROTEINS
4 g