Thursday, 2 September 2010

As the Newlyn Fish Festival marks the end of summer.....

The blackberry season marks the beginning of autumn in Cornwall. My fingers are purple and thorny, my ankles stinging nettle stung and my freezer full of frosted berries. Blackberries are my favourite freezable fruit. Perfect for shaking into a pan for jam or crumbles. They're small, the size of 5p at best, not the 50p sized ones you get in supermarkets.They are harder too and more autumny.

So now my blogs will be tagged as autumn and is if the season knew it was coming we've had the sunniest day in weeks....

Blackberry and white chocolate cookies (makes 20)....

100g/3oz butter
100g/3oz demerara sugar
100g/3oz caster sugar
200g/7oz plain flour
1 pinch sea salt
1 pinch baking powder
1 egg
100g/3oz white chocolate
1 small handful of blackberries (frozen)

Soften the butter and add the sugars. Mix them together. Add all the other ingredients except the chocolate and fruit. Combine with you hands.

Add the chopped chocolate and fruit and carefully mix in. Split the mixture in two and roll into two sausages and slice into fat coins. Place on baking paper.

Bake in a preheated oven (180'c) for 15 minutes. Cool on a cooling rack.

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