180 g plain flour
125 g butter
2 tbsp Dansukker Light Muscovado Sugar
2 tbsp water
100 g blueberries
3 tbsp Dansukker Cane Sugar
1 tsp Dansukker Vanilla Sugar
(or a dollop of blueberry jam)
1 egg + 1 tsp water + 1 pinch salt for the glaze
Preheat the oven to 200 °C and line a baking sheet with baking parchment.
Mix together the flour, butter, sugar and water and work into a smooth dough. Roll into a sausage and place in the refrigerator for 20 minutes.
Mix the berries with the sugar.
Roll the dough out thinly and cut out circles measuring 2–3 cm in diameter or cut into 2 x 2 cm squares.
Place a couple of berries in the middle of the circle and pinch together to give four corners.
Brush each bite with the beaten egg.
Bake in the middle of the oven for 10 minutes.
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