8 oz (225 g) self-raising wholemeal flour
4 oz (100 g) margarine, chilled
2.5 ml (1/2 tsp) ground cinnamon
1/2 cup (100 g) 4 oz light muscovado sugar
4 oz (100 g) dried mixed fruit, rinsed
1 egg, beaten
25 ml (1 1/2 tbsp) milk
4 oz (100 g) margarine, chilled
2.5 ml (1/2 tsp) ground cinnamon
1/2 cup (100 g) 4 oz light muscovado sugar
4 oz (100 g) dried mixed fruit, rinsed
1 egg, beaten
25 ml (1 1/2 tbsp) milk
method
1. Lightly grease a baking sheet and set aside.
2. Put the flour into a bowl. Rub in the margarine until the mixture resembles fine breadcrumbs.
3. Stir in the cinnamon, sugar and dried fruit. Add the beaten egg and milk and mix together to form a stiff mixture.
4. Form into 10 mounds and place on the baking sheet.
5. Bake at 200°C (400°F) mark 6 for 15 minutes or until golden and cooked through.
6. Cool on a wire rack.
2. Put the flour into a bowl. Rub in the margarine until the mixture resembles fine breadcrumbs.
3. Stir in the cinnamon, sugar and dried fruit. Add the beaten egg and milk and mix together to form a stiff mixture.
4. Form into 10 mounds and place on the baking sheet.
5. Bake at 200°C (400°F) mark 6 for 15 minutes or until golden and cooked through.
6. Cool on a wire rack.
serving amount
makes 10
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