A treat with a cup of tea


Jo Pratt’s mango crunch cook­ies

Makes about 14 large or 28 small cook­ies Prep 15 mins plus cool­ing and chill­ing Cook 15 mins 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

1 Heat the oven to 180C/160C fan/gas 4. Put 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.

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.

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.

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 one week. PER COOKIE (14) 156 kcals, fat 9g, sat­u­rates 5g, carbs 17g, sug­ars 8g, fi­bre 1g, pro­tein 2g, salt 0.2g

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