140 g butter, at room temperature
50 g golden caster sugar
1 egg yolk
1 tsp vanilla extract
1 tbsp maple syrup
100 g dried mango, roughly chopped
175 g plain flour, plus extra for dusting
200 g icing sugar, sifted
3 tbsp mango juice
- Heat the oven to 180C/160C fan. Place the butter and sugar in a food processor and blitz until smooth and creamy. Add the egg yolk, vanilla, maple syrup and mango. Whizz to blend in and chop the mango a little more finely. Add the flour and briefly blitz to form a soft dough. Turn out onto a floured surface and shape into a ball. Chill for 20 mins.
- Using a rolling pin, roll the cookie dough to the thickness of a $2 coin on a lightly floured surface, then cut out biscuit shapes with a 10cm cutter for large, or a 5cm cutter for smaller cookies.
- Transfer to a baking tray lined with baking parchment, and cook for 12-15 mins or until lightly golden and firm. Remove and leave to cool on a wire rack.
- If decorating, mix the icing sugar with the mango juice to make a runny icing. Drizzle or spoon the icing over the biscuits, then add the sprinkles if using, and leave to set. Will keep in a biscuit tin for up to 1 week.