Fruity cookies

This easy yet delicious recipe was whipped up by the Year 7 pupils from the Priory School in Suffolk

  • Prep:20 mins
    Cook:25 mins
  • Easy

Nutrition per serving

  • kcal 236
  • fat 12g
  • saturates 6g
  • carbs 30g
  • sugars 16g
  • fibre 2g
  • protein 4g
  • salt 0.42g


  • 200g butter
  • 175g soft brown sugar
  • 2 tbsp thin-cut marmalade
  • 2 tsp ground mixed spice
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 175g porridge oats
  • 200g self-raising flour, plus extra for dusting
  • 2 tsp baking powder
  • 175g dried fruits - try chopped glacé cherries, apricots and sultanas
  • 100g nuts, chopped (we used hazelnuts)


  1. Heat oven to 160C/140C fan/gas 3. Cream the butter and sugar until light and fluffy. Mix the marmalade with 2 tbsp boiling water. Stir into the creamed mix, then add the spices, oats, flour and baking powder. Mix in the fruit and nuts.

  2. Dust your hands and surface with flour and roll the dough into a long sausage shape. Cut into about 20 discs. Place on a baking tray lined with baking parchment, spaced out as they will spread. Bake for about 25 mins until golden brown.

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