Fruity cookies

Prep: 20 mins Cook: 25 mins

Easy

Makes 20
This easy yet delicious recipe was whipped up by the Year 7 pupils from the Priory School in Suffolk

Nutrition and extra info

Nutrition:

  • kcal236
  • fat12g
  • saturates6g
  • carbs30g
  • sugars16g
  • fibre2g
  • protein4g
  • salt0.42g
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Ingredients

  • 200g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 175g soft brown sugar
  • 2 tbsp thin-cut marmalade
  • 2 tsp ground mixed spice
  • 1 tsp ground cinnamon
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 1 tsp ground ginger
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 175g porridge oats
  • 200g self-raising flour, plus extra for dusting
    Flour

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 2 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 175g dried fruit - try chopped glacé cherries, apricots and sultanas
  • 100g nuts, chopped (we used hazelnuts)

Method

  1. Heat oven to 160C/140C fan/gas 3. Cream the butter and sugar until light and fluffy. Mix the marmalade with 2 tbsp boiling water. Stir into the creamed mix, then add the spices, oats, flour and baking powder. Mix in the fruit and nuts.

  2. Dust your hands and surface with flour and roll the dough into a long sausage shape. Cut into about 20 discs. Place on a baking tray lined with baking parchment, spaced out as they will spread. Bake for about 25 mins until golden brown.

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Comments, questions and tips

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Comments (11)

Morland Primary's picture
5

Everybody who eats these come back for more.... from my 18 month old grandson to me the 65 year old biscuit chef we can't get enough... the most 'morish' biscuit I make (and take the credit for... sorry). When I've mixed the ingredients I roll it into a ball, cling film it and put it in the fridge for half an hour. Then I roll the mixture into sausages, cling film them, and freeze them..... then it is easier to cut into equal sizes (and perfectly round)... cooking time does not change if cooked from frozen (i.e. 25 minutes at 140 C). Thanks Priory School... from Morland Primary School, Suffolk)

siobhanm1705's picture
4

These are lovely, the marmalade gives a nice tang. As I rarely make biscuits or cookies I felt that they were too soft after 25 minutes at 140 degrees so left them in 5 minutes longer. However, they do set as they cool and I expect they are supposed to be soft rather than crunchy. Really very good, can see that 20 won't last a day :)

nurturebird's picture
5

I made these for my choir practice and they were devoured! I used mixed nuts and my quince and orange marmalade which was very good in the cookies.... (not so good on it's own so I'll be making more to get rid of the marmalade!)
I did half the mixture and still made 15 good size cookies.

lauramcentee's picture
5

Lovely crumbly biscuits. Oaty, fruity and a hint of spice. Perfect Easter Monday treat.

goat1967's picture

WOW... My 13 yr old daughter refuses anything with bits in, ie fruit or fruit except the odd apple. They are not even cool totally yet but she is on her 3rd. They are gorgeous. May be making more tomorrow at this rate.

pigwidgeon's picture
5

As we didn't have enough porridge oats left, I used all of them (~140g) and reduced the quantities in rough proportions: 125g butter, 125 g flour, 125g sugar, 50g each raisins and chopped, dried apricots and chopped hazelnuts, 1 tsp of baking powder plus cinnamon and mixed spice to taste. The mixture was a bit too dry, so I added some milk which worked very well. I rolled the dough into small balls between the palms of my hands and then fltattened them on the baking tray with a dampened fork. Very yummy, especially when still warm. Will definitely be making them again.

sallytat's picture
5

We loved these biscuits would make again.Used dried cherries blueberries and hazelnuts yum yum.I found it easier to put mixture in the fridge for 15 mins then using my hands roll mixture into a ball put on tray and flaten turned out great.

nicecupoftea's picture
4

I made them using a dried berry mix of cherries. blueberries, strawberries, cranberries and raisins and they were delicious. As Sally mentioned chilling for a couple of hours wrapped in cling film makes them easier to cut. Also I cut the cookie dough in two kept one in the fridge and cooked the second batch the following day, would love to know if you could freeze the dough?

georginakonyves's picture
5

I've just made these with my little boy and they're delicious. Lovely just out of the oven with a cup of earl gray. Will definitely be making these again!

notmum's picture
5

These were very easy to make and very good, the only thing I would say though was that it was not possible to roll my dough, I think it would have had to be chilled for a couple of hours for that, I just put heaped teaspoonfuls on a baking sheet ( and found that I made about 34 biscuits!) and they came out just fine. The marmalade adds an unusual but good twist to the flavour.

Questions (1)

susiejeanne's picture

Help! I've lost my recipe for Smartie Cookies from BBCGoodFood 2008 (ish). They are my grandson's favourite, I can't find it on the website. I've made them so often I ought to remember the quantities, but I'm not that bright! Hoping someone can track it down for me.

Thanks, Sue

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