A sweet treat full of festive colour and seasonal cranberries.
50g/2oz unsalted butter
100g/4oz self-raising flour
1 tsp ground mixed spice
50g/2oz light muscovado sugar
85g pack dried cranberries
1 small apple, peeled, halved, cored and finely diced
1 egg, beaten
1 tbsp milk
icing sugar, to dust
Takes 35 minutes • Makes 8 large or 16 small pieces
1 Preheat the oven to 180°C/Gas 4/fan oven 160°C and lightly oil a large, non-stick baking sheet. Rub together the butter and flour with your fingertips to fine breadcrumbs (or pulse in a food processor).
2 Stir in the rest of the ingredients (except the icing sugar) until you have a soft dough.
3 Drop 8 tablespoons or 16 heaped teaspoons of the dough on to the baking sheet, spacing out well. Bake for 18–20 minutes until golden. Transfer to a wire rack to cool and dust with plenty of icing sugar. These are best eaten a day or two after baking.
• Per serving 16 pieces 80 kcals, protein 1g, carbohydrate 12g, fat 3g, saturated fat 2g, fibre 1g, added sugar 3g, salt 0.1g