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Categories:
raisins golden raisins all-purpose bread flour cornstarch ground mixed spice baking soda salt light brown sugar white sugar butter eggs vanilla lemon juice
Viewed: 50 - Published at: 3 years agoIngredients
- 1/3 cups Mixed Candied Citrus Peel, Chopped
- 3/4 cups Raisins
- 3/4 cups Golden Raisins
- 2 cups All-purpose Flour
- 1/2 cups Bread Flour
- 1 Tablespoon Cornstarch
- 1 Tablespoon Ground Mixed Spice
- 1-1/2 teaspoon Baking Soda
- 1 pinch Salt
- 3/4 cups Light Brown Sugar
- 1/2 cups White Sugar
- 1-3/4 stick Unsalted Butter, At Room Temperature
- 2 Large Eggs
- 1/2 teaspoons Vanilla Extract
- 1/2 teaspoons Lemon Juice
Method
- No need to preheat oven yet, this dough needs to chill for at least 6 hours, or overnight.
- Place mixed peel, raisins, sultanas, flours, cornstarch, mixed spice, baking soda and salt into a medium sized bowl and stir until the fruit is coated in flour. Leave to one side.
- Place sugars and butter into a large bowl, or the bowl of your stand mixer and beat until light and fluffy, about 2 minutes on medium-high speed. Add in the eggs, vanilla and lemon juice, scraping sides of bowl as necessary. Mix until well incorporated, about 1 minute on medium-high speed.
- Tip the flour mix into your egg mixture and mix on low until a soft dough forms. Tip dough back into the bowl you measured your flour into and cover with clingfilm.
- Place in the fridge for at least 6 hours or overnight if possible.
- Once chilled, preheat oven to 350 F and line 3 baking trays with parchment paper or Silpat mats.
- Using a 1.5 tablespoon cookie scoop, place balls of dough 2 inches apart on your lined trays. Flatten each ball ever so slightly to stop them from rolling away! Place in the oven for 9-11 minutes, until risen, golden around the edges, but still a little soft in the centre. You want them a little under baked in the centre. But if they still look wet/greasy in the middle, they're not quite done so return to oven for 2 minutes, then check again. Remove from oven.
- Leave to cool on the trays for at least 10 minutes, before transferring to a wire rack to cool completely. Once cooled, cookies will keep in an airtight container, at room temperature for a week.
