Name: Mango crunch cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Makes about 14 large or 28 small cookies
Ingredients: 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; 200g icing sugar sifted; 3 tbsp mango juice; sprinkles

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Mango crunch cookies

Mango crunch cookies

Jo Pratt

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Makes about 14 large or 28 small cookies

Easy

Prep: 15 mins

Cook: 15 mins

plus chilling and cooling

A star rating of 3.6 out of 5.5 ratingsRate

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Little hands can help make these fruity biscuits topped with icing and sprinkles. It's an ideal way to get kids in the kitchen

Freezable

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Ingredients

Nutrition

Units:

MetricUS

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
sprinkles

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Nutrition: per cookie (14)

kcal156
fat5g
saturates1g
carbs17g
sugars8g
fibre1g
protein2g
salt0.2g

Method

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.

Recipe from Good Food magazine, March 2014

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A star rating of 3.6 out of 5.5 ratings

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