300 g plain flour
135 g Dansukker Granulated Sugar
1 tsp Dansukker Vanilla Sugar
1 tsp salt
250 g butter, softened at room temperature
3 tbsp ice cold water

Filling
200 g blueberries
140 g Dansukker Jelly Sugar Multi
1 tbsp Dansukker Dark Muscovado Sugar
Juice and zest of half an untreated lemon

Glaze
1 egg
90 g Dansukker Cane Sugar

Combine the flour, sugar and salt in a bowl.

Divide the butter into small cubes and add it to the flour; crumble together or use a food processor until it starts to hold together.

Add cold water a little at a time, and quickly mix together.

Divide the dough into two pieces and cover with cling film. Leave to rest for about 1 hour.

Meanwhile, boil the blueberries with the sugar and flavourings for about 5 minutes.

Blend using a hand blender. Leave to cool.

Pre-heat the oven to 200 °C.

Take the dough out of the fridge and knead it until smooth.

On a floured surface, roll out the pieces of dough into two thin pieces of equal size.

Spread a thin layer of the blueberry purée on one half.

Slice the other piece into thin strips, and lay it over the blueberries in a criss-cross pattern.

Cut into rectangular pieces or cut out small circles, about 3 cm in diameter, and place on a parchment-lined baking sheet.

Glaze the cookies with egg and sprinkle with cane sugar.

Bake in the oven for 10-14 minutes.