Ingredients for 24 servings
1 egg
115g/ 4oz generous ½ cup caster (superfine) sugar
115g/ 4oz ½ cup unsalted (sweet) butter, at room temperature, diced
225g/ 8oz / 2 cups self-raising (self-rising) flour, plus extra for dusting
a few drop of almond extract (optional)
For the topping
50g/ 2oz/ ½ cup dried mango pieces, chopped
50g / 2oz / ¼ cup golden caster (superfine) sugar
50g/ 2oz / ¼ cup unsalted (sweet) butter
60ml/ 4 tablespoons plain (all-purpose) flour
60ml / 4 tablespoons golden (light corn) syrup
100g/ 3 ½ oz/ scant 1 cup flaked (sliced) almonds
175g/ 6oz / 1 ½ cups ready-to-eat dried apricots, chopped
Directions
Preheat the oven to 190°C / 375°F / Gas 5. Lightly grease two baking sheets.
In a large bowl, beat together the butter and sugar until the mixture is light and fluffy, then beat in the egg. Stir in the almond extract, if using, and the flour; using a wooden spoon and then your hands to make a firm soft dough.
Roll the dough out on a floured surface and, using a 7.5cm / 3in round cookie cutter; stamp out 24 rounds. Place them on the baking sheets, spaced slightly apart.
To make the topping, combine the apricots, mango, almonds, and flour in a bowl. Put in the butter, sugar and syrup in a small pan and heat gently until the butter has melted and the mixture is combined.
Pour over the fruit and nuts and mix together.
Spoon the mixture on top of the cookies. Bake for 12-14 minutes until golden crisp. Leave the cookies on the baking sheets for 5 minutes, then transfer to a wire rack to cool.
Energy 167 kcal/699 kj; Protein 2.5g; Carbohydrate 22,1, of which sugars 13g; Fat 8,2g, of which saturates 3,8g; Cholesterol 15mg; Calcium 39mg; Fibre 1,3g; Sodium 51mg
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