Lemon Blueberry Swirl Cookies

For the swirl, cook the blueberries, lemon juice and sugar together in a small saucepan over medium heat, stirring regularly and breaking up most of the blueberries with the back of a spoon.

Keep cooking until the mixture has reduced by about half. Pour into a heatproof container, cover, and chill in the fridge until completely cold, this also helps it set.

Line two baking sheets with parchment. Whisk the flour, baking soda and salt together and set aside.

Rub the lemon zest into the sugar to release the oils, then cream it with the butter on medium speed for about 30 seconds.

Add the eggs one at a time, beating until combined, then mix in the vanilla.

Add the dry ingredients and fold in until just a few streaks of flour remain.

Divide the dough between two bowls, so you can swirl each half separately.

Dollop half the chilled blueberry mixture into each bowl and swirl through with a knife until fairly distributed.

Scoop into 6 large or 12 small balls per tray, spacing them about 5cm apart.

Chill the shaped dough in the fridge for about 45 minutes. Heat the oven to 175°C.

Bake for 16 minutes, let the cookies cool on the baking tray for 5 minutes before transferring onto a cooling rack.