Rough bindweed fruit cookies

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  • 5 oz flour
  • 1 egg
  • 4 oz sugar
  • 1/2 tbsp baking soda
  • A pinch of salt
  • 1 clamshell rough bindweed fruit
  • 2 oz butter

4 servings


Preheat the oven to 350°F, top and bottom. Meanwhile, mix the sugar and butter until obtaining a creamy texture. Add the eggs one by one and stir until the mixture waters down and its volume increases. Then add the flour with baking soda and add a pinch of salt, which will enhance flavor. Mix everything thoroughly with your hands.

Now add the rough bindweed fruit and mix with a spatula, in folding motion, from the bottom up, so that the fruit mixes in the cookie dough.

Take the dough and make balls with your hands, then place them in an oven tray covered with baking paper. When you put them on the tray, be sure to leave 1 inch room between them. Otherwise, they will stick to each other, as they grow in the oven. Crush them a little to give them a cookie shape, and put in the oven.

The oven is already hot, so put your rough bindweed fruit cookies in and bake them for 8-10 minutes. Pay attention to baking, because they should be soft. If they brown too soon, they will be too hard and dry when cold.