Wednesday, July 24, 2013


Blueberry Lemon Drops


1 cup fresh blueberries
1/2 cups flaked coconut
1 tsp lemon peel
1/2 cup pistachios finely chopped
2 eggs
1 1/2 cups plain flour
1 tsp baking powder
1/2 tsp bicarb of soda
1 cup sugar
1/2 tsp salt
1/2 cup butter, softened
1 tbsp lemon juice


Preheat oven to 180 degrees.  Line trays with baking paper.  In a large mixing bowl beat butter with an electric mixer for 30 seconds.  Add the sugar, baking powder, lemon peel, soda and salt.  Beat until combined, then add eggs and 1 tablespoon lemon juice, followed by the flour and coconut. Drop roughly rounded teaspoons 5 cm apart onto trays.  Place 3-4 blueberries int he centre and bake for 11-13 mins or until the edges are golden brown.  Transfer to wire rack to cool.


Mix 1 tbsp lemon juice into 1 cup icing sugar, 
add another tbsp lemon juice to make a thin icing.  
Gently spread on top of biscuits and sprinkle with the pistachio nuts.


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The Boutique Markets Team