There is nothing like a good cookie to cheer yourself up. On Saturday, staring out of the kitchen window onto the rain drenched garden and feeling miffed that my planned BBQ was obviously going to be called off, there were two things that were going to lift my mood. A steaming hot cup of tea and a big fat cookie.
The mug of tea was instantly attainable but as the biscuit tin was empty I had to wait a little longer to sate my biscuit cravings. Thankfully, these delicious cookies are very quick to make and it wasn’t long before I cheered up and made alternative plans for the huge grey mullet that had been destined for the barbie.
Only on the previous Friday I had been in Diss, my nearest little market town, snapping some wonderful blue skies streaked with multicoloured bunting. Meters and meters of it adorned the little thoroughfare where the weekly Friday market is held, in preparation for the Diss Carnival being held over the weekend. How sad the that rain decided to pour down on Saturday and no doubt spoil a lot of people’s plans for the day ahead.
Looking in the store cupboard for biscuit inspiration, I spied a bag of dried mango that had been sitting there for some time waiting to be used and, thinking tropical thoughts despite the weather, I thought teaming it up with some desiccated coconut might be a good way to go.
If the Dad in your life likes a good biscuit with his cuppa and has enough socks, pants, car wash or key rings, these would make a really nice Fathers Day gift. They are very easy to make and a great biscuit for children to help with. If you don’t want to shop around for dried mango, I am sure glace cherries or dried apricots would work well too.
The recipe make about 18 large cookies, so there are plenty to go round.
- 250g Unsalted Butter, softened
- 100g Caster Sugar
- 150g Plain Flour
- 225g Porridge Oats
- 80g Desiccated Coconut
- 100g Dried Mango, chopped
- Preheat the oven to 170c (fan) 350f
- In a mixer, beat the butter and sugar until light and fluffy.
- Add the rest of the ingredients and beat until mixed.
- (If using glace cherries stir these in separately at the end.)
- Make small balls of the mixture by rolling it in the palms on your hands (slightly smaller than a ping pong ball.) You should be able to get 9 on each tray.
- Press the balls down using your fingers into thick rounds.
- Bake for 18-20 mins until form and golden brown.
- Leave to cool for a few minutes then transfer to a cooling rack to cool completely.
- Store in an air tight tin.
