Dried Fruit Cookie Recipes - Apricot, Pineapple and Cherry Crunchies

Ingredients

• 1 1/3 cups/200 g all-purpose/plain flour

• 2 tsp baking powder

• 1/2 tsp salt

• 1/2 cup/125 g cold butter, cut up

• 1/4 cup/50 g granulated sugar

• 3 tbsp coarsely chopped dried apricots 

• 1 tbsp coarsely chopped candied pineapple

• 1 tbsp coarsely chopped candied cherries

• 1 large egg

• 1 tbsp orange juice

• 1 tsp finely grated orange zest

• 2 tbsp firmly packed light brown sugar, to sprinkle

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Method:

1. Preheat the oven to 400°F/200°C/gas 6. Line two cookie sheets with parchment paper.

2. Sift the flour, baking powder, and salt into a large bowl. Use a pastry blender to cut in the butter until the mixture resembles coarse crumbs.

3. Stir in the granulated sugar, apricots, pineapple, and cherries. Beat the egg and orange juice and zest in a small bowl until pale.

4. Add the egg mixture to the dry ingredients and mix until well blended.

5. Drop teaspoons of the mixture 2 inches (5 cm) apart onto the prepared cookie sheets. Sprinkle with the brown sugar.

6. Bake for 15-20 minutes, or until golden brown. Cool the cookies on the cookie sheets for 5 minutes. Transfer to racks to cool.