Mango teacakes

  • 110g unsalted butter, room temperature
  • 200g sugar
  • 100g mango puree
  • 1 1/2 tsp lemon zest
  • 1 tsp raspberry essence
  • 1 tsp vanilla essence
  • 1 egg
  • 375g plain flour
  • 1/2 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 120ml buttermilk
  • Icing sugar, for garnish
1) Preheat the oven to 200C/Gas 6.

2) In a large mixing bowl, cream the butter and sugar together with an electric mixer. Add the mango puree, lemon zest, essences and egg and mix well.

3) In a medium mixing bowl, sift the flour, bicarbonate of soda and baking powder. Carefully fold the dry ingredients and buttermilk into the wet mixture with a rubber spatula.

4) Drop spoonfuls of the dough onto a baking paper-lined baking tray. Bake for 12 to 15 minutes or until golden brown. Transfer to a wire rack to cool

5) Sprinkle with icing sugar and serve.

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