Fruity Home Made Biscuits
Fruity biscuits packed with sultanas, dates and blueberries.
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
- 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.
- 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.
- When ready to cook, slice to 1cm thick circles, place on a lightly greased baking tray and bake for 10-15 minutes.