My friend Noel and I baked this easy fruit cake on Saturday and I was left with some fruit peel and raisins from the bake. I saw this recipe in a cook book that used these ingredients for cookies and so I tried it. Now the fruit peel and raisins are a bit chunky and Sarah is not used to biting into these in a cookie. So she choked initially but by the end of her first cookie, she learned to chew these stuff. And I added orange peel, tutti frutti, raisins, cherries and dried pineapple so each time she bit into something, she would pause, pull it out of her mouth and inspect before putting it back. These spiced fruit cookies are so easy to make but I had no power the whole day so I could not refrigerate the cookie dough. If you refrigerate the dough and cut it into rounds, it will have a perfect shape which my spiced fruit cookies lacked but it tastes yum. I thought I would shoot these by evening but by the time it was evening, my neighbour’s kids polished off all the cute looking ones and I was left with badly shaped one. But I guess I can live with that. And guess what I found while rummaging my folder? This is Sarah from last year, same time when I was starting to bake for my Christmas that year.
Ingredients for Spiced Fruit Cookies
Butter(softened)- 225 g
Caster Sugar- 145 g
Egg yolk- 1
Plain flour- 280 g
Mixed spiced- 1/2 tsp
Salt- a pinch
Dried cherries- 25 g
Dried orange peel- 25 g
Raisins- 15 g
Tutti frutti- 15 g
Dried pineapple- 15 g
Directions
Put the butter and Sugar into a bowl and mix well with a wooden spoon, then beat in the egg yolk. Soft together the flour, mixed spice, salt and add them along with the assorted dry fruits to the butter. Mix well and shape into a log and wrap using a clingfilm. Refrigerate up to an hour. Preheat the oven to 180 degrees and now take the dough out from the refrigerator. Cut into 5mm thick slices with a sharp knife. Line them onto a baking sheet. If using a baking tray line with parchment paper and line the cookies. Space the cookies as they will expand. Bake for 10-15 minutes till golden brown. Cool the cookies for 10 minutes and then remove them using a palette knife. Store the spiced fruit cookies in airtight container.
