Dried fruit cookies

Total time: 47m
Preparation Time: 35m

For 30 piece

Nutritional Information

Contains 88 Kcal, 0g Protein, 12g Carbohydrates, 4g Fat


  • 100 g butter, soft
  • 125 g coarse cane sugar
  • 1 eggs
  • 1 pinch salt
  • 1 parcel vanilla sugar
  • 50 g soft dried apricots, diced
  • 50 g dried apple segments, diced
  • 50 g light sultanas
  • 80 g hazelnuts, toasted, finely chopped
  • 120 g gluten-free flour mix (Schär)
  • icing sugar to dust
  • 1 tsp gluten-free baking powder (Dr. Oetker)

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  • Place the butter in a bowl. Using the whisk on a hand mixer, beat the cane sugar, vanilla sugar, salt and egg until the mixture turns paler in colour.
  • Stir in the diced apple and all the other ingredients up to and including the nuts. Combine the flour and baking powder, mix in. Using a teaspoon, spoon out the mix into small and sufficiently well-spaced mounds on a baking tray lined with baking paper. Cook for approx. 12 mins. in the centre of an oven preheated to 180°C. Remove from the oven, cool on a cooling rack and dust with icing sugar.
  • Shelf life:

    Frozen, for approx. 2 months. Defrost the cookies on a cooling rack.

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