Ingredients

  • 200g Billingtons unrefined light muscovado sugar
  • ½ teaspoon Nieslen-Massey Orange extract
  • 1 medium egg
  • 110g unsalted butter, softened
  • 195g Allinson Plain white flour
  • ½ teaspoon ground cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • 150g candied peel

Method

  1. 1

    Preheat the oven to 190°C, fan 170°C, gas mark 5, and line 2 large baking trays with baking parchment.

  2. 2

    Cream together the butter and sugar until combined. Stir in the egg, orange extract and cinnamon and mix well.

  3. 3

    Add the flour, salt, baking powder and bicarbonate of soda and mix until well combined, the dough will be quite stiff.

  4. 4

    Add the candied peel and mash together until evenly distributed.

  5. 5

    Divide the mixture into 8 – 10 balls and place on a baking tray leaving about 8cm between each one.

  6. 6

    Bake in the oven for 10-12 mins. Remove from the oven and leave to cool and firm up before transferring onto a cooling wire to cool completely.

  7. 7

    *All information included in this recipe has been provided by Silver Spoon Ltd.

Nutritional Details

Each serving provides
  • Energy 1461kj 349kcal 17%
  • Fat 12.4g 18%
  • Saturates 7.6g 38%
  • Sugars 37.2g 41%
  • Salt 0.5g 8%

% of the Reference Intakes

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