Blueberry Cookies

RECIPE: MPs Blueberry Cookies

We were gifted four of these precious homemade biscuits by a lovely Lady (MP) who lives out Ravenshoe way.
They were delicious, but had something in them we couldn’t quite work-out…

MP kindly shared her recipe, and due to the rainy weather and flooding around the Farm – which prevents the majority of outdoor activities – today the recipe has had its maiden voyage at Strigidae Farm.

Thanks MP!


185 white sugar,
125 butter,
1 egg,
250g SR Flour,
60 g coconut,
¼ cup custard powder
1 cup dried blueberries (dried currents &/or cranberries are also yummy!)
1 cup chopped pecan nuts,
½ cup rice bubbles.
Dash of Vanilla,
1 tspn Salt.


Mix together all dry ingredients except sugar.
Cream butter, sugar, vanilla, and salt.
Add egg and mix thoroughly.

Combine wet & dry ingredients.
Roll into balls.

Arrange balls on a baking tray and ensure they aren’t touching.
Flatten – then press/flatten further with a fork to decorate.

Bake at 180°C until golden.



dry ingredients

Dry Ingrediends

all mixed

All mixed up

into the foggy oven

Into the foggy oven they go!

cooked, ready to cook, and waiting to be cooked

Cooked, ready to cook, and waiting to be cooked


(for some reason, this photo came out looking ‘anaemic’ – they were actually a lovely golden brown)

When baking these cookies in humid/rainy weather, get them into an airtight container as soon as they’re cool, otherwise they go soft again, quite quickly!

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