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The best Christmas cake/fruitcake cookies
Super easy recipe for fruit packed spicy cookies perfect for Christmas
Ingredients
- 110 g unsalted butter
- pinch of salt
- 50 g caster sugar
- 35 g brown sugar
- 1/4 tsp ground cloves
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 225 g luxury mixed fruit
- 80 g mixed nuts chopped
- 150 g plain flour (all purpose flour)
- 1 medium egg
- 1 tbsp Scotch whisky (or brandy) optional
- 1 tsp lemon juice
- 1 clementine juice and zest
Instructions
- Preheat oven to 180C and line 2 baking trays with baking parchment
- Beat the butter with salt, spices and sugar
- Add the other ingredients and stir to combine. Do not over beat.
- Divide the dough into two and roll each into a sausage about 5cm thick and wrap in clingfilm and chill in fridge for 30 minutes to firm up
- Use a sharp knife to cut discs of dough about 1cm thick and lay on the prepared baking sheets a little apart so they can spread a bit
- Bake for 15-20 minutes till golden then cool on a wire rack
Notes
These cookies will keep for up to 5 days in a sealed container. You can freeze them for up to 3 months.
Adding the whisky or other booze is optional of course
Nutrition
Calories: 148kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 3gCholesterol: 20mgSodium: 6mgPotassium: 128mgFiber: 1gSugar: 11gVitamin A: 149IUVitamin C: 2mgCalcium: 15mgIron: 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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