QUICK BITES
Seasonal food ideas News snippets Kitchen must- haves
This month’s seasonal showstopper, news, tips and budget buys
Sweetcorn & white chocolate cookies with blackberry glaze
Makes 25
Prep 20 mins
Cook 15 mins
cookies only
FOR THE COOKIES 150g sweetcorn kernels 120g unsalted butter,
melted 150g granulated sugar 1 tsp vanilla extract 275g plain flour ½ tsp baking powder 100g white chocolate,
chopped FOR THE GLAZE 10 blackberries 6 tbsp icing sugar
1 Heat oven to 170C/150C fan/ gas 3. Line 2 baking sheets with baking parchment. Boil the sweetcorn for a few mins. Rinse under cold water, drain and purée with a blender.
2 In a large bowl, whisk the melted butter and sugar. Whisk in the corn purée and vanilla, then add the flour, baking powder and salt. Stir in the chocolate. Roll teaspoons of the mixture into balls, place them on the baking sheets, and flatten them with your fingertips. Bake for 12 mins until golden. Transfer to a wire rack to cool completely.
3 To make the glaze, place the blackberries into a sieve over a bowl and press with a spoon to extract the juice (about 1 tbsp). Stir the icing sugar into the blackberry juice and mix until smooth. Add a little water or more sugar to reach a thick drizzling consistency, then drizzle over the cookies.
Veggie Desserts + Cakes
by Kate Hackworthy £14.99, Pavilion Photography Clare Winfield