- 175g plain flour, plus extra for rolling
- 1 tsp baking powder
- 1 tsp mixed spice
- 125g golden caster sugar
- 2 medium eggs, beaten
- zest 1 orange
- 40g raisin
- 40g dried cherry
- 25g blanched almond
STEP 1
Preheat oven to 180C/fan 160C/gas 4. Line a baking sheet with baking paper and set aside.
STEP 2
Put the flour, baking powder, spice and sugar in a large bowl, then mix well.
STEP 3
Stir in the eggs and zest until the mixture starts forming clumps, then bring the dough together with your hands – it will seem dry at first but keep kneading until no floury patches remain. Add the fruit and nuts, then work them in until evenly distributed.
STEP 4
Turn the dough out onto a lightly floured surface and divide into 2 pieces. With lightly floured hands, roll each piece into a sausage about 30cm long.
STEP 5
Place on the prepared baking tray, well spaced apart. Bake for 25-30 mins until the dough has risen and spread and feels firm. It should still look pale. Remove from the oven, transfer to a wire rack for a few mins until cool enough to handle, then turn down the oven to 140C/fan 120C/gas 1.
STEP 6
Using a bread knife, cut into slices about 1cm thick on the diagonal, then lay the slices flat on the baking sheets.
STEP 7
At this point, the biscuits can be cooled and frozen flat on the baking sheet before being bagged and frozen for up to 2 months.
STEP 8
Bake for another 15 mins (20 mins if from frozen), turn over, then bake again for another 15 mins until dry and golden. Tip onto a wire rack to cool completely.
STEP 9
Serve and enjoy with coffee, tea or milk.
Products used to make this recipe
Swan Retro Scale
Measure a whole variety of ingredients for baking and cooking with the Swan Retro Mechanical Scale. With an 8kg capacity there is plenty of space to weigh even a large…
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Swan 5 Speed Retro Hand Mixer
Add some retro fun to your baking sessions with the Swan 5 Speed Retro Hand Mixer in a stunning shade of blue, which comes with dough hooks and whisks.
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