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On Sunday afternoons, I scatter halved strawberries or blueberries across a parchment-lined baking sheet, drizzle them with honey or maple syrup, and roast them until their edges bubble and the whole kitchen smells like jam.

She also recommends placing a lined baking sheet under the pie to catch any overflow.

If you would like to make some just to have on hand, here is how to do it: Mix it up and spread it out on a baking sheet.

Using a cutter or a knife, cut into desired shapes and carefully transfer to baking sheet, leaving about 1 inch of space between each cookie.

Leave to cool on the baking sheet for about 15 minutes before transferring to a cookie container or your plate to enjoy.