Festive Christmas Fruit Biscuits: A Holiday Baking Tradition

Instructions

1. Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
2. In a large bowl or stand mixer, cream together the softened butter and caster sugar until light and fluffy, about 3-4 minutes.
3. Beat in the egg and vanilla extract until well combined.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
6. Fold in the mixed dried fruit, glacé cherries, and candied orange peel until evenly distributed throughout the dough.
7. Drop spoonfuls of dough (about 1 tablespoon each) onto the prepared baking sheets, leaving about 5cm (2 inches) between each biscuit.
8. Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set.
9. Remove from the oven and let the biscuits cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
10. Store cooled Christmas fruit biscuits in an airtight container at room temperature for up to one week.

Tips

• For extra flavor, soak the dried fruit in a tablespoon of brandy or orange juice for 30 minutes before adding it to the dough.
• Ensure your butter is truly softened (but not melted) for the creaming process, as this creates a light, airy texture.
• If the dough is too sticky to handle, chill it in the refrigerator for 20-30 minutes before shaping.
• Experiment with different dried fruits like cranberries or chopped apricots for a unique twist on the classic recipe.
• These biscuits freeze well for up to 3 months. Thaw at room temperature before serving.