Pink lemonade
Adding raspberries to homemade lemonade gives it a tangy flavour and turns it a vivid pink
Fruity cookies
Makes 20
Easy
Prep:
Cook:
This easy yet delicious recipe was whipped up by the Year 7 pupils from the Priory School in Suffolk
Skip to ingredients
- 200g butter
- 175g soft brown sugar
- 2 tbsp thin-cut marmalade
- 2 tsp ground mixed spice
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 175g porridge oats
- 200g self-raising flourplus extra for dusting
- 2 tsp baking powder
- 175g dried fruit- try chopped glacé cherries, apricots and sultanas
- 100g nutschopped (we used hazelnuts)
Nutrition: per serving
- kcal236
- fat12g
- saturates6g
- carbs30g
- sugars16g
- fibre2g
- protein4g
- salt0.42glow
Method
step 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.
step 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.
