Make a batch of cookie dough to cook now or keep in the freezer for fresh home-made biscuits when you need them.
Ingredients
| 100 g | Unsalted butter |
| 50 g | Caster sugar |
| ¼ tsp | Vanilla extract |
| 50 g | Dark chocolate (Main) |
| 50 g | Dried mangos, chopped |
| 35 g | Desiccated coconut, or shredded coconut |
| 1 | Lime, zested |
| 140 g | High grade flour (Main) |
| 1 pinch | Salt |
Directions
- Cream butter and sugar until light and fluffy.
- Add vanilla extract, chocolate, mango, lime zest and coconut.
- Fold in sifted flour and salt and gently mix to a firm cookie dough.
- Press dough into a long even sized log on a sheet of baking paper. Wrap and refrigerate until hard. Store in the fridge for up to 10 days, or freeze and slice as needed.
- To cook, slice log into individual cookies approximately 1cm thick, lay out on baking paper on a baking tray and bake at 180C for 10-15 minutes until golden. Cool and store in an airtight container.
Makes plenty.
Click herefor more recipes using this cookie dough.