- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Serving: 4 - 8
Nutrition facts (per portion)
- Calories: 156
- Fat Content: 5g
- Saturated Fat Content: 1g
- Carbohydrate Content: 17g
- Sugar Content: 8g
- Fiber Content: 1g
- Protein Content: 2g
- Sodium Content: 0.2g
Mango crunch cookies
Ingredients
- butter - 140g butter, at room temperature
- golden-caster-sugar - 50g golden caster sugar
- egg-yolk - 1 egg yolk
- vanilla-extract - 1 tsp vanilla extract
- maple-syrup - 1 tbsp maple syrup
- mango - 100g dried mango, roughly chopped
- plain-flour - 175g plain flour, plus extra for dusting
- icing-sugar - 200g icing sugar, sifted
- juice - 3 tbsp mango juice
- sprinkle - sprinkles
Instructions
- Heat the oven to 180C/160C fan/gas 4. Place the butter and sugar in a food processor and blitz until smooth and creamy. Add the egg yolk, vanilla, maple syrup and mango. Whizz to blend in and chop the mango a little more finely. Add the flour and briefly blitz to form a soft dough. Turn out onto a floured surface and shape into a ball. Chill for 20 mins.
- Using a rolling pin, roll the cookie dough to the thickness of a PS1 coin on a lightly floured surface, then cut out biscuit shapes with a 10cm cutter for large, or a 5cm cutter for smaller cookies.
- Transfer to a baking tray lined with baking parchment, and cook for 12-15 mins or until lightly golden and firm. Remove and leave to cool on a wire rack.
- If decorating, mix the icing sugar with the mango juice to make a runny icing. Drizzle or spoon the icing over the biscuits, then add the sprinkles if using, and leave to set. Will keep in a biscuit tin for up to 1 week.
Kids cookies recipe for 4 – 8 people, takes only 15 mins; recipe has butter, golden caster sugar, egg yolk, vanilla extract, maple syrup, mango, plain flour, icing sugar, juice and sprinkle.
