eggless blueberry cookies

By foodiva

Ingredients

• 170 gm maida
• 20 gm rice flour
• 2 tbsp milk powder
• 1/4 th tsp baking powder
• 100 gm butter at room temperature
• 100 gm powdered sugar
• 1 tsp vanilla essence
• 1/4 th cup blueberries canned or fresh
• a pinch of salt
• 2 tbsp milk or as required

Details

Servings 1
Adapted from flavorsofmumbai.com

Preparation

Step 1

Instructions
Sift all the dry ingredient's and place aside.
In a mixing bowl take butter.
Add powdered sugar now cream until they look soft and fluffy.
Time to fold the sifted flour. Add vanilla essence and milk.
Finally, add blueberries and gently fold.
Cover with a cling film and shape into a log. Freeze the dough for 15-20 mins.
If you wish you could also divide the dough into 2 parts add a little color to one dough. Freeze them separately. Remove them now you could slice them with a knife or give them shape.
Dust some flour roll them with a pin roller and give shapes with cookie cutter.
Place the cookies leaving some space from each other in a greased pan. Preheat the oven for 10-15 mins prior baking at 170ºC. Bake the cookies at 170ºC for 16-18 mins or once the edges become pale brown.
Allow them to cool to room temperature then store them in an air-tight container. Serve your blueberry cookies with tea or coffee.

Instructions