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Simnel cake cookies
Traditional Simnel cake transformed into a super easy cookie recipe for Mothering Sunday or Easter
Ingredients
- 100 g unsalted butter softened
- 50 g light Muscovado sugar
- 150 g self raising flour sieved
- pinch of salt
- 1/2 tsp ground mixed spice
- 1/2 tsp ground ginger
- 50 g flaked almonds chopped
- 50 g mix of glace cherries, sultanas and dried apricots chopped up small
- 50 g marzipan
Instructions
- Preheat oven to 180C and line a large baking sheet with parchment
- Beat the butter and sugar till fluffy
- Sieve in the flour, salt and sices and mix well
- Add the almonds and fruit and mix to form a dough
- Wrap in cling film and set aside in fridge for 30 minutes to firm up
- Pull off walnut sized balls and slightly flatten on baking sheet and use index finger to lightly press a small circle in the centre of each
- Roll the marzipan into 12 marble sized balls
- Bake cookies for 10 minutes then gentley pop the balls into the dents and bake for further 5-7 minutes
- cook cookies on a wire rack
Notes
Use any mixture of dried fruit you have to hand for these simnel cookies.
The cookies will keep for up to 4 days in a sealed box and they freeze well too.
Nutrition
Calories: 175kcalCarbohydrates: 19gProtein: 3gFat: 10gSaturated Fat: 2gTrans Fat: 1gSodium: 82mgPotassium: 112mgFiber: 1gSugar: 8gVitamin A: 449IUVitamin C: 1mgCalcium: 24mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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