Ingredients

• 225g/8oz butter, softened
• 175g/6oz light muscovado sugar
• ½ tsp vanilla extract
• 1 egg
• 350g/12oz self-raising flour
• 50g/2oz chopped dates
• 25g/1oz raisins
• 50g/2oz dried blueberries

Tools

• Prospero Kitchen Machine
• K- Beater

Method

1. Lightly grease 2 baking sheets. Heat oven to 180°C/fan 160°C/gas 4. Place the butter, sugar and vanilla into the mixer bowl fitted with the k beater and beat together on speed 1-2 to combine and then at speed 4-5 until pale and cream coloured. Then beat in the egg. Sift over the flour and mix in at minimum speed to combine. Finally, mix in the fruit.
2. Shape the mixture into a log about 4cm in diameter, wrap in cling film and place in the fridge until firm (about 30 minutes). You can keep this dough in the fridge for up to 2 weeks, covered in cling film.
3. When ready to cook, slice to 1cm thick circles, place on a lightly greased baking tray and bake for 10-15 minutes.

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