Recipes for cookies containing chocolate, nuts and berries are commonplace, but what elevates these is the pine nuts which really do make them special. Use dried cranberries or sour cherries instead of the blueberries which can sometimes be a little difficult to source.
photo: Danella Chalmers
150g slightly salted butter, softened
150g caster sugar
220g self-raising flour
1 tbs milk
80g pine nuts
100g white chocolate, roughly chopped
100g dried blueberries
Preheat the oven to 190C/170C fan/375 F/Gas 5. Line two baking trays with non-stick baking parchment.
Beat the butter with the sugar until light and fluffy, then switch to a wooden spoon and work in the flour and milk to make a stiff dough. Mix in the pine nuts, chocolate and blueberries. Roll dessertspoonfuls of the mixture into balls, then place on the baking trays, spacing them out as they will spread a little when cooking. Press gently with the prongs of a fork to form a rough disc about 1 cm thick.
Put both trays in the oven and bake for 10-14 minutes, swapping the trays halfway through the cooking time if they are not cooking evenly. Remove from the oven when they are just brown. Cool for 15 minutes and then transfer to a wire rack to finish cooling.