1 stick (8 Tbsp) 115 g unsalted butter
1 1/2 cups (250 g) 8 oz unrefined light soft brown sugar
2 medium eggs, beaten
40 g raisins
40 g dried cranberries
50 g walnut pieces
3 3/4 cups (350 g) 3/4 lb plain flour (All purpose), sifted
15 ml spoon Christmas spice
5 ml spoon Bicarbonate of soda (Baking soda)
1/2 x 5 ml spoon salt
2 tbsp icing sugar (confectioners sugar)
15 ml spoon spice
1 1/2 cups (250 g) 8 oz unrefined light soft brown sugar
2 medium eggs, beaten
40 g raisins
40 g dried cranberries
50 g walnut pieces
3 3/4 cups (350 g) 3/4 lb plain flour (All purpose), sifted
15 ml spoon Christmas spice
5 ml spoon Bicarbonate of soda (Baking soda)
1/2 x 5 ml spoon salt
2 tbsp icing sugar (confectioners sugar)
15 ml spoon spice
method
1. Preheat the oven to 190°C, 375°F, gas mark 5.
2. Beat the butter and sugar until pale and fluffy with an electric whisk then add the eggs gradually. Stir in the remaining ingredients to make a dough.
3. Shape into walnut-sized balls and place, well spaced apart, on a lightly greased baking tray, flattening each biscuit slightly.
4. Bake for 10-15 minutes - the longer the biscuits are baked the more crunchy they will be. Remove from the tray and allow to cool on a wire rack.
5. To serve, combine the icing sugar and Christmas spice and dredge the cookies.
2. Beat the butter and sugar until pale and fluffy with an electric whisk then add the eggs gradually. Stir in the remaining ingredients to make a dough.
3. Shape into walnut-sized balls and place, well spaced apart, on a lightly greased baking tray, flattening each biscuit slightly.
4. Bake for 10-15 minutes - the longer the biscuits are baked the more crunchy they will be. Remove from the tray and allow to cool on a wire rack.
5. To serve, combine the icing sugar and Christmas spice and dredge the cookies.
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