Blueberry and thyme cookies

~24 cookies

Experience

Made it once (11/2022). It’s work, and they’re a little too sweet for me. They have this really unique and complex flavour, the thyme adds something herbal I love. Don’t soft bake them too much though

Ingredients

Blueberry jam

• 70g (1/2 cup) frozen blueberries
• 60g (1/4 cup) white sugar
• 1/8 cup of water

Candied thyme

• 4-5 sprigs of thyme
• 1 egg white (32 grams)
• 25-38g (2-3 tbsp) white sugar

Cookie dough

• 364g (2 1/2 cups) flour
• 3/4 tsp baking soda
• 3/4 tsp salt
• 350g (1 3/4 cup) white sugar
• leaves from 4 – 5 thyme sprigs
• 226g butter, room temp
• blueberry jam, from above
• 1 egg + 1 egg yolk
• 2-3 drops of red/purple gel food coloring

Recipe

Blueberry jam

1. Pot, medium-high heat: frozen blueberries, sugar, water.
2. Cook until thick (spatula through the mixture shows bottom of pan for a few seconds) Add frozen blueberries, sugar and water into a steel pot and let it cook on a medium high flame until the mixture is thick.
   • Note: You should be able to pull your spatula/spoon through the mixture and see the base of the pan for a few seconds.
3. Let cool.

Candied thyme

1. Egg white in one bowl, white sugar is other bowl.
2. Wash and dry thyme sprigs.
3. Dip each sprig into egg white, gently remove any excess.
4. Dip in sugar, shake off any excess.
5. Dry for 20-30 min, until crystallized.

Cookie dough

1. Oven: 180°C = 350°F.
2. Whisk flour (364g), baking soda (3/4tsp) and salt (3/4 tsp) in separate bowl.
3. Blitz sugar (350g) and thyme leaves 5 sprigs) until well blended.
4. Beat butter (226g) in mixer for a minute until fluffy and pale.
5. Add thyme sugar, beat until creamy and light.
6. Add egg, egg yolk and cooled blueberry jam (120g). Beat until combined.
7. Add on low speed the flour mix in batches.
8. Roll cookie dough (optionally roll in sugar rubbed with thyme leaves, too sweet for me).
9. Bake 8-9 minutes until just set on the edges for soft baked cookies.

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adapted from thedeeperliving