These fruit and nut cookies are coated on the outside with crushed cornflakes, giving a crunchy bite. The centres are slightly gooey (especially if served straight out of the oven), giving an irresistible contrast.
Makes about 25 cookies.
- 125 g salted butter at room temperature
- 150 g brown sugar
- 1 egg
- 2 tsp vanilla essence
- 300 g plain flour
- 4 tsp baking powder
- 250 g mixed, chopped dried fruits (such as apricots, prunes, sultanas and dates)
- small handful of slivered almonds
- 100 g cornflakes, crushed slightly in a bowl
- Preheat the oven to 180 °C.
- Beat the butter and sugar together until well mixed.
- Add the egg and vanilla essence and mix well.
- Add the flour and baking powder. Mix thoroughly to create the dough.
- Mix the dried fruits into the dough.
- Line an oven tray with baking parchment.
- Create the cookies by rolling the dough into balls of equal size. For this, I filled an egg cup with dough then scraped the excess off the top with a plastic spatula.
- Dip each of the dough balls into the cornflakes and press down, creating a cookie shape. Place them onto the lined tray.
- Bake for about 12 – 15 minutes. They will be a bit soft on the outside, but as they cool down will become firmer.
If you like these Fruit and Nut Cookies, why not give our tarte citron recipe a go.