Blueberry Pie Cookies - Recipes

Blueberry Pie Cookies

Makes about 16 cookies 2 hours
Blueberry Pie Cookies
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  • 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


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


  • 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.

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