crunchy mango cookies

Crunchy mango cookies? Yes, you read it correctly. This was a recipe that I created when MIL gave me a thick slice of mango flesh (equivalent to about 1/3 cup of cubed mango) and I was torn between eating the mango and using it for baking.

In the end, the baker in me won and the mango was cubed and used to bake cookies. My family and I prefer crunchy cookies (instead of chewy cookies) and I took this into account when creating the recipe.

The verdict? Da and I brought two containers of the cookies to Da's paternal grandfather's home for his 99th birthday party and we got the thumbs up from everyone who sampled the cookies. Yippee!

INGREDIENTS

2 cups plain flour
1/4 cup corn flour
1 tsp bicarbonate of soda
1/2 tsp salt
1 cup butter (softened)
1 cup castor sugar
1 tsp mango essence
2 eggs (lightly beaten)
1/2 cup ground peanuts
1/3 cup cubed mango

METHOD

1. Preheat the oven to 180 degrees celsius.

2. Sift the plain flour, corn flour, bicarbonate of soda and salt in a bowl. Set aside.

3. Beat the butter and castor sugar in a bowl using an electric mixer until light and fluffy. Add the mango essence and mix well.

4. Add the eggs and ground peanuts and mix well using the electric mixer.

5. Stir in the cubed mango using a wooden spatula.

6. Fold in the flour mixture using a wooden spatula and mix until blended.

7. Drop by teaspoonfuls onto a baking tray that has been lined with baking paper.

8. Bake for 20 to 25 minutes or until the cookies are golden brown.

9. Let the cookies cool thoroughly on a wire rack before storing them in an air-tight container.