Makes 10 big cookies, depending on size
6 tablespoons vegetable oil
1 tablespoon Bandito’s Habanero sauce
1 large egg
1 cup self-rising flour
1/2 cup white sugar
Pinch salt
100 g dried soft Turkish apricots, cut smaller
50 g dried mixed citrus peel (the chopped ones)
1 teaspoon vanilla essence
Preheat oven to 180 oC. Spray baking sheet. Mix everything together, form balls with your hands and place on sheet – not too close, they do spread. Bake for 10 minutes. (If size of balls big and they are puffy out of oven, gently press down on each cookie with a flat-bottom glass. Let cool on sheet.
Recipe and photo: Alma Pretorius
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