Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
- 100 g butter
- 100 g fine white sugar
- 3 eggyolks
- 1/2 pound plain white flour
- 1 teaspoon mixed spices
- 40 g raisins or sultanas
- milk
Preparation:
Melt the butter in a microwave, then stir in sugar until you have a smooth, creamy mixture. Stir in the eggyolk, again aiming for smoothness.
Add flour and spices, stir and mix well, then add raisins. Add enough milk (slowly!) until you have a soft but still formable dough.
Form this dough into round, flat cookies with around 4 inches diameter and slightly less than an inch of thickness, arranging those on a greased baking tray. Then "carve" decorations into the cookies with a blunt knife - try Celtic spiral designs for that extra effect.
Bake the cookies at 180 degrees Celsius (360 Fahrenheit) for ten to fifteen minutes until golden brown.
Month of Pumpkin:
Settle in for Monday-night football with pumpkin popcorn: Toss buttered popcorn with pumpkin pie spice.
Add flour and spices, stir and mix well, then add raisins. Add enough milk (slowly!) until you have a soft but still formable dough.
Form this dough into round, flat cookies with around 4 inches diameter and slightly less than an inch of thickness, arranging those on a greased baking tray. Then "carve" decorations into the cookies with a blunt knife - try Celtic spiral designs for that extra effect.
Bake the cookies at 180 degrees Celsius (360 Fahrenheit) for ten to fifteen minutes until golden brown.
Month of Pumpkin:
Settle in for Monday-night football with pumpkin popcorn: Toss buttered popcorn with pumpkin pie spice.
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