Candied fruits are so Christmassy. I had plans to make them at home but laziness took over and ended up with store-brought. But if you want to make them yourself, check out the recipe here.
These cookies are crunchy on the outside, Soft and chewy on the inside. Double up the recipe if you want to make big batch as they disappear really fast. Perfect for Christmas gifts too.
You need –
- Unsalted butter – 75 grams, softened
- Light brown muscovado sugar – 40 grams
- Caster sugar – 40 grams
- Vanilla extract – 1/2 teaspoon
- Egg – 1.5 tablespoon of 1 beaten egg
- Plain flour – 110 grams
- Baking soda – 1/4 teaspoon
- salt – 1/4 pinch
- Mixed candied fruits – 100 grams
How to –
Preheat the oven to 170 C. Line the baking trays with non-stick baking paper. Sift the flour, bicarbonate of soda and salt. Set aside.
In the mixing bowl, beat the butter and sugars into a bowl and beat lite and fluffy. Beat in the vanilla extract and egg. Add the sifted flour mixture. Using a wooden spoon, gently mix well. Add the candied fruits and mix till everything is well combined.
Drop 1 tablespoon of the dough into the prepared baking tray. Slightly press with the back of the spoon and spacing at least 2 inches between each cookie.
Bake in the oven for 12-15 minutes or until light brown on the edges and still slightly soft in the center.
Allow the cookies to firm up on the tray for about 10 minutes and then transfer to a cooling rack.