These shortcake cookies melt in your mouth.
I know that Christmas is still a few months away, (I had better start planning my recipes!), but the mixed spice in these smells so good when it is cooking. I can see quite a few batches coming out of my oven before the big day.
I used some pre-mixed dried fruit from a packet in this recipe, which includes currants, sultanas and peel, (just like I use in my annual Christmas Cake). However, if you aren’t keen on currants/sultanas, then use any dried fruit such as apricots or even chocolate chips instead. Another option for these is to dress them up with some simple icing, but to be honest they don’t need the additional sugar.
These will easily keep for a few days in an airtight container – if you can resist eating them for that long.
Ingredients – makes approx 18:
- 150g/5 oz unsalted butter, softened
- 125g/4.5 oz white sugar
- 2 teaspoons mixed spice
- 1 teaspoon lemon juice
- 1 egg yolk
- 250g/9 oz plain (all purpose) flour
- 60g/2 oz dried mixed fruit
Heat your oven to 180C/160C fan forced/350F.
Line 2 baking trays with baking paper.
In a large bowl, beat together the butter and sugar until smooth and creamy, then stir in the mixed spice and lemon juice.
Next beat in the egg yolk, then stir in the flour and dried fruit.
Use your clean hands to bring the dough together into a ball.
Roll out the dough until it is as thick as you would like your cookies to be – you decide! I made mine to what I consider to be a standard cookie thickness. (Remember that if you make them thicker or thinner that the cooking time might change slightly.)
Use a 8cm/3 inch cutter to cut out approximately 18 cookies and place these on the prepared baking trays. They will not spread when cooked, but don’t crowd them onto just one tray.
Bake for 12-15 minutes or until just light golden in colour. The cookies will harden on cooling so don’t worry if they are still soft to the touch when you pull them out of the oven.
Leave them to cool on the trays.
Serve and enjoy!