Type of cooking:
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Preparation time: 30 minutes
Cooking time: 25 minutes
Ingredients (makes 24.) :Method: Preheat the oven to 160c(fan)/180c/Gas Mark 4 and line a baking tray with non-stick baking paper.
Place the flour, sugar, baking powder, nutmeg, cinnamon, ground cloves and orange zest into a large
bowl and stir to mix evenly, make a well in the centre.
Beat together the eggs, Stork Baking Liquid and vanilla extract and pour into the dry ingredients.
Mix together spoon to form a soft dough.
Roughly chop the pistachio nuts, dried apricots and apple and add to the dough along with the dried
cranberries and mixed peel. Knead gently until fully incorporated.
Split the dough into three equal portions and shape into long loaves – approx. 20 cm long, 5cm wide.
If the dough is sticky to handle add a little flour to work surface to prevent it from sticking.
Transfer the loaves to the lined baking tray.
Bake in the oven for 20-25 minutes until lightly golden brown. Allow to cool on the tray for 5
minutes. Using a sharp serrated bread knife cut each loaf at an angle into 1cm wide biscuits. Place
each biscuit back onto the baking tray.
Bake in the oven for 8 minutes before turning over and baking for a further 8 minutes.
Remove from the oven and transfer to a wire rack to cool completely.
Sift the icing sugar into a bowl and add a little water, 1 tablespoon at a time to make a thick icing.
Drizzle the icing over the biscuits using a piping bag or the back of a teaspoon.