Mango crunch cookies
- Preparation and cooking time
- plus chilling and cooling
- Makes about 14 large or 28 small cookies
- 140g butter , at room temperature
- 50g golden caster sugar
- 1 egg yolk
- 1 tsp vanilla extract
- 1 tbsp maple syrup
- 100g dried mango , roughly chopped
- 175g plain flour , plus extra for dusting
To decorate (optional)
- 200g icing sugar , sifted
- 3 tbsp mango juice
- STEP 1
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.
- STEP 2
Using a rolling pin, roll the cookie dough to the thickness of a £1 coin on a lightly floured surface, then cut out biscuit shapes with a 10cm cutter for large, or a 5cm cutter for smaller cookies.
- STEP 3
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.
- STEP 4
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.