Block Party Fruit Cookies Recipes

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FRUITY COOKIES

This easy yet delicious recipe was whipped up by the Year 7 pupils from the Priory School in Suffolk

Provided by Good Food team

Categories     Afternoon tea, Snack, Treat

Time 45m

Yield Makes 20

Number Of Ingredients 11



Fruity cookies image

Steps:

  • Heat oven to 160C/140C fan/gas 3. Cream the butter and sugar until light and fluffy. Mix the marmalade with 2 tbsp boiling water. Stir into the creamed mix, then add the spices, oats, flour and baking powder. Mix in the fruit and nuts.
  • Dust your hands and surface with flour and roll the dough into a long sausage shape. Cut into about 20 discs. Place on a baking tray lined with baking parchment, spaced out as they will spread. Bake for about 25 mins until golden brown.

Nutrition Facts : Calories 236 calories, Fat 12 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 16 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.42 milligram of sodium

200g butter
175g soft brown sugar
2 tbsp thin-cut marmalade
2 tsp ground mixed spice
1 tsp ground cinnamon
1 tsp ground ginger
175g porridge oats
200g self-raising flour , plus extra for dusting
2 tsp baking powder
175g dried fruit - try chopped glacé cherries, apricots and sultanas
100g nuts , chopped (we used hazelnuts)

FRUITY FLAPJACK COOKIES

Toast oats before mixing them into the dough to make these fruity cookies, a delicious hybrid of syrupy flapjacks and coconut macaroons

Provided by Barney Desmazery

Categories     Dessert, Snack

Time 1h

Number Of Ingredients 11



Fruity flapjack cookies image

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Scatter the oats over a baking tray and bake for 20 mins, turning once until lightly browned. Remove from the oven and set aside to cool. Tip the butter and sugar into a bowl and beat with an electric whisk for 2 mins until fluffy. Crack in the egg and add the golden syrup and vanilla, then beat until completely combined. Scatter in the flour, all the dried fruit, the coconut, cinnamon (if using), the toasted oats and a pinch of salt. Beat again until everything is combined and you have a thick dough. Use the dough straightaway or cover and chill for up to two days.
  • Line two baking sheets with baking parchment and arrange six large spoonfuls of dough on each, well- spaced apart. Bake for 15 mins (or 18-20 mins if the dough is fridge-cold) until the cookies have spread and are brown at the edges but soft in the middle. Leave to cool on the baking sheet for 5 mins, then transfer to a wire rack and leave to cool completely. Will keep in an airtight container or tin for up to five days.

Nutrition Facts : Calories 247 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium

125g jumbo oats
150g softened butter
100g light muscovado sugar
1 egg
1 tbsp golden syrup
½ tsp vanilla extract
100g self-raising flour
100g mixed dried fruit or raisins
75g dried apricots, finely chopped
50g desiccated coconut
½ tsp ground cinnamon (optional)

FRUIT COOKIES

These delicious cookies are a real treat, especially in the summer time. You can also substitute the fruit for 25g coconut 25g chopped nuts 50g chocolate chips

Provided by laptop1993

Time 30m

Yield Serves 12

Number Of Ingredients 0



Fruit cookies image

Steps:

  • Preheat oven to 170C/ gas mark 4.
  • Sprinkle a very light dusting of flour onto the baking tray
  • Beat the margarine and sugar together until fluffy. Stir in the flour and chopped dried fruit to make a soft dough.
  • Turn out the dough onto a lightly floured work surface and divided the mixture in to 10-12 even sized balls
  • Place them apart on the baking tray and flatten well with the back of the tablespoon.
  • Cook for 12-15mins until evenly browned.
  • Let cool a little before removing from the tray and placing to cool on the wire wrack.

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