135g plain flour
½ tsp baking powder
½ tsp acai powder
1/8 tsp salt
75g softened unsalted vegan butter
90g granulated sugar
80g frozen blueberries
70g vegan white chocolate, roughly chopped
Preheat your oven to 200°C.
In a small bowl mix together the flour, baking powder, acai powder and salt.
Thaw out the frozen blueberries in a saucepan until they are soft and gooey, this should take 2-3 minutes. Keep an eye on them to ensure they do not burn.
Let the blueberries cool for 2-3 minutes. While they are cooling, use an electric mixer or a stand mixer to cream together the butter and sugar.
Add the blueberries to the butter and sugar, and mix at a high speed. You’ll need to ‘mash’ the blueberries into the mixture. By the end everything should be fully combined and a deep purple colour.
Gradually fold the dry ingredients in with the wet ingredients to form a dough. Mix in the white chocolate.
The dough will be wet, so chill it in the freezer for 30-40 minutes.
Once chilled form the dough into 12 identical balls and place on an oven tray.
Bake the cookies for 10-13 minutes or until slightly brown on the edges.
Let cool on a cooling rack for 5-10 minutes and then enjoy with a big mug of Tick Tock Vanilla Rooibos!
