Ingredients
2 cups self-rising flour, 또는 plain flour sifted with 2 tsp baking powder
Pinch of salt (optional)
1/2 cup 버터 또는 margarine
1/2 cup fine granulated sugar
1 cup mixed dried 과일 (such as a mixture of moist packs of dried apricots, raisins and cranberries)
Finely grated rind of small orange
1 egg, beaten
3 Tbsp milk
주스 of 1/2 small orange
Instructions
Preheat 오븐 to 425 ºF.
Lightly grease baking tray.
Sift flour and salt together.
Using pastry blender, cut margarine 또는 버터 into the flour.
Add sugar, dried 과일 and 주황색, 오렌지 rind.
Stir in egg.
Add 우유 and just enough 주스 to make a stiff, sticky consistency that will stand in peaks when stirred with a knife.
Put walnut-sized heaps of mixture on baking tray.
Allow them to keep a rough, rocky shape.
Do not flatten 또는 smooth them.
Bake for about 10 to 12 분 또는 until golden and firm.
Cool completely on rack for flavor to develop.
2 cups self-rising flour, 또는 plain flour sifted with 2 tsp baking powder
Pinch of salt (optional)
1/2 cup 버터 또는 margarine
1/2 cup fine granulated sugar
1 cup mixed dried 과일 (such as a mixture of moist packs of dried apricots, raisins and cranberries)
Finely grated rind of small orange
1 egg, beaten
3 Tbsp milk
주스 of 1/2 small orange
Instructions
Preheat 오븐 to 425 ºF.
Lightly grease baking tray.
Sift flour and salt together.
Using pastry blender, cut margarine 또는 버터 into the flour.
Add sugar, dried 과일 and 주황색, 오렌지 rind.
Stir in egg.
Add 우유 and just enough 주스 to make a stiff, sticky consistency that will stand in peaks when stirred with a knife.
Put walnut-sized heaps of mixture on baking tray.
Allow them to keep a rough, rocky shape.
Do not flatten 또는 smooth them.
Bake for about 10 to 12 분 또는 until golden and firm.
Cool completely on rack for flavor to develop.
