BLUEBERRY COOKIE CAKES

These are quick, wholesome and delicious cake-like biscuits (aka cookies) made with Tuerong Farm’s stone ground triticale flour, a hybrid of rye and wheat that’s highly nutritious with nutty flavour characteristics. When the seasons change, substitute the blueberries with chopped apple, or dried fruits such as apricots. It’s a great recipe for kids to roll up their sleeves for fun mixing with hands only.

makes 15

200g (1⅓ cup) Tuerong Farm triticale flour

2 teaspoons baking powder 

½ teaspoon ground cinnamon or mixed spice 

70g (⅓ cup) caster sugar

finely grated zest of half a lemon

125g unsalted butter, softened

135g (1 cup) blueberries

1 egg, lightly beaten

icing (optional):

3/4 cup icing sugar

1 tablespoon lemon juice

Preheat oven to 200°C (180°C fan-forced). Line a baking tray with baking paper.

Sift the flour, baking powder, spice and sugar into a large bowl. Using your fingertips rub the butter into the flour mixture until it resembles coarse breadcrumbs. Stir through the blueberries. Make a well in the centre, add the egg and mix to form a loose dough.

Spoon mixture onto lined tray, into 15 even sized piles. Bake for 20 minutes until golden brown, on top and underneath. Cool for 5 minutes then transfer to a wire rack to cool completely.

To glaze with icing, in a small bowl mix the lemon juice into the icing sugar until smooth and runny. Using a fork drizzle the icing over each rock cake. Allow icing to set.

Storage: The cakes are best eaten on the same day, but can be stored in a seal container in a cool place for up to 3 days.

Fiona Hammond © January 2022