These cookies are quick to make and satisfy my appetite for ginger.  You could keep the dough wrapped in the fridge for 2 – 3 days before baking, or bake a few at a time as needed.

Mango, Ginger & Coconut Cookies

INGREDIENTS

280g plain flour, sifted

225g butter, softened

140g caster sugar

1 egg yolk

55g stem ginger, chopped

2 tsp stem ginger syrup

55g dried mango, chopped

100g desiccated coconut

Pinch of salt

Method

In a large bowl beat the butter and sugar until pale and fluffy.  Beat in the egg yolk and the syrup.  Add the flour, salt, ginger and mango and stir until thoroughly combined.

Spread the coconut onto a work surface.  Shape the dough into a log and gently roll the log in the coconut until evenly coated.  Wrap the log tightly in cling film and refrigerate for 45 – 60 minutes.

Preheat the oven to 190C/170C fan.  Line 2 baking sheets with baking parchment.  Cut the unwrapped log into 5mm slices.  Place the dough slices onto the baking sheets, keeping them well apart, and bake in the preheated oven for 12 – 15 minutes.  The cookies should be a light golden brown.  Leave to cool on the baking sheet for 15 minutes, then leave to cool completely on a wire rack.

Store the cookies in an airtight container.