Home Dried Fruit and Chocolate Cookies - Vigo Presses Ltd
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Home Dried Fruit and Chocolate Cookies

These delicious cookies were baked by Philippa Hill during her summer vacation. She experimented with the Fruit & Vegetable Drier to preserve fresh garden fruits, incorporating the results into her favourite cookie recipe. The first batch was quickly devoured by our colleagues so we hope you enjoy them too!

Basic Cookie Dough

  • 225g unsalted butter
  • 375g light soft brown sugar
  • 50g caster sugar
  • 3 tsp vanilla extract
  • 2 large eggs
  • 400g plain flour
  • 2 level tsp bicarbonate of soda

Method

  1. Beat the butter, brown sugar, caster sugar and extract until light and fluffy.
  2. Beat in the eggs, one at a time, then sift the flour and bicarbonate of soda together and stir that through.
  3. Add the extras at this stage – see notes below.
  4. Spoon small dollops on to a greased tray (these cookies ‘grow’ a massive amount so space widely!)
  5. Bake in a 170°C (150°C fan-assisted) oven for about 14 minutes until slightly puffed and starting to colour at the edges.
  6. Allow to cool on the baking tray and then enjoy!

Extra Ingredients for Raspberry & White Chocolate Version

  • 200g Chopped white chocolate
  • 400g fresh raspberries, dried using the Fruit & Vegetable Drier (see instructions below)
  • Diluted lemon Juice or a solution of ascorbic acid

Drying the Raspberries: If the raspberries are large, it may be better to cut them in half. Dip the raspberries in either diluted lemon juice (1 tbsp lemon juice to one cup of water) or a dilute solution of Ascorbic Acid – this will help preserve the bright colour of the raspberries. Blot them dry with a kitchen towel. Place the raspberries onto the drier tray – if you have cut them in half, place them with the cut surface facing upwards. Set the drier’s desiccating dial to setting. Raspberries will take 4-6 hours to dry. Once finished, allow to cool and then mix with the white chocolate chunks. Add these to the finished cookie mixture.

Extra Ingredients for Cherry and Dark Chocolate Version

  • 200g Chopped Dark Chocolate
  • 400g Fresh Cherries

Drying the Cherries: Use the Fruit De-stoner to remove the cherry pits. I like to have some whole and sliced cherries for this mixture – it may be best to keep the smallest whole and slice the larger cherries. Place the cherries onto the drier tray - if you have cut them in half, place them with the cut surface facing upwards. Set the drier’s desiccating dial to setting. Cherries will take 5-8 hours to dry depending on how finely sliced (if at all) they have been. Once finished, allow to cool and then mix with the dark chocolate chunks. Add these to the finished cookie mixture.

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