Fruity cookies

Fruity cookies

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(23 ratings)

Prep: 20 mins Cook: 25 mins


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


  • kcal236
  • fat12g
  • saturates6g
  • carbs30g
  • sugars16g
  • fibre2g
  • protein4g
  • salt0.42g
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  • 200g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

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



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

  • 1 tsp ground ginger



    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 is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 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)


  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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Flathead wifi
18th Apr, 2020
Just made these, not a fan of dried fruit so just added chopped macadamia and almonds instead....slightly increased the amount of marmalade as it wasn't a strong brand. Split the mixture in two, put them in the fridge for an hour. Made one lot, 30 mins rather than 25. They are soooo moorish I can see why people eat them warm...because it's impossible to wait. Made 13 fat cookies from the half batch, definitely between an flapjack and biscuit. Nom nom.
8th Feb, 2019
These treats are fantastic, but more akin to gooey flapjacks than cookies, not that that's much of a problem. I took them into work and they got rave reviews - had to forego the nuts due to a colleague's allergy, but nothing was amiss. It is worth putting the roll into the freezer for half an hour, then cutting slices with a bread knife as this helped them keep a round shape.
23rd Sep, 2017
these were delicious. like other commenters said, this was way to sticky to roll into a sausage so I stuck it in the fridge for 30 mins then divided it into 22 biscuits spread over 2 baking sheets.
27th Aug, 2017
These are my favourites, I've made them countless times and still cannot get enough :) I use dried cranberries and candied ginger as my dried fruit and often omit nuts, because the cookies are perfect already!
Ken Marrable
15th Feb, 2014
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)
10th Sep, 2013
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
14th Apr, 2012
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.
9th Apr, 2012
Lovely crumbly biscuits. Oaty, fruity and a hint of spice. Perfect Easter Monday treat.
goat1967's picture
25th Mar, 2011
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.
5th Jan, 2011
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.


8th May, 2016
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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