Oatmeal & Blueberry Cookie Pie

In fact there is no better way to get a perfectly round and delicious oatmeal cookie that to cook it in a round cake tin . . . kind of like a pie . . . a delicious round and buttery oatmeal pie.

 A delicious perfectly round and buttery oatmeal pie stogged full of ground cardamom and oodles of dried sweet blueberries and drizzled with a moreish drizzle icing glaze . . .

 Impossibly deliciously difficult to resist.  And now you know the whole story. 

pinch ground cardamom

Cream the butter and both sugars together until light and creamy.  Beat in the egg and vanilla extract.  Stir in the dry ingredients, just to combine.   Fold in the dried blueberries.   Dump the batter into the prepared pan and press it out evenly.   Bake for  20 to 25 minutes until set and golden brown on top.  Allow to cool in the pan for about 5 minutes before releasing the sides and moving to a wire rack to finish cooling completely.

To make the icing, whisk together all of the ingredients until you have a smooth drizzle.  Drizzle over the cold pie and allow to set.  Cut into wedges to serve.  Delicious!

Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
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