Dried Fruit and honey biscuits

    (2)
    4 hours 32 minutes

    These biscuits are packed with dried fruit and spices and sweetened with honey.


    5 people made this

    Ingredients
    Serves: 48 

    • 300g plain flour
    • 1/2 teaspoon ground walnuts
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon ground allspice
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon salt
    • 250ml honey
    • 125g margarine
    • 125g packed brown sugar
    • 2 eggs
    • 60ml milk
    • 155g raisins
    • 155g dried currants
    • 155g dates, pitted and chopped

    Directions
    Preparation:4hours20min  ›  Cook:12min  ›  Ready in:4hours32min 

    1. Combine flour, walnuts, bicarb, allspice, cinnamon and salt.
    2. In small saucepan over low heat, melt margarine and honey, stirring constantly. Remove from heat and pour into large bowl. Stir in brown sugar, eggs and milk until well blended. Slowly add dry ingredients. Fold in raisins, currants and dates. Cover and chill for 4 hours.
    3. Preheat oven to 200 degrees C. Grease baking trays. Drop by spoonfuls 5cm apart on baking trays.
    4. Bake 10 to 12 minutes, until lightly coloured.

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    Dried Fruit and honey biscuits
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    Reviews and Ratings
    Global Ratings:
    (2)

    Reviews in English (2)

    by
    14

    Yum! I brought these to a party, and everyone raved about them. They have a delightful light, fluffy, soft & chewy texture. The spices work really well. Next time I would use more ground walnuts - I used double what the recipe called for, but couldn't taste it at all. I ground the walnuts in our coffee grinder - so easy! I used dried cranberries because I didn't have any dates around. The batter looks like cake batter. I refrigerated the batter for about 24 hours due to time constraints, and the extra fridge time did them no harm. I also found 400F to be too hot: 8-10 minutes at 375 is plenty for these cookies.  -  07 Sep 2007  (Review from Allrecipes USA and Canada)

    by
    5

    These cookies taste good but bake into a thin wafer that is easy to burn and hard to remove from the cookie sheet. I found the hotter oven of 400F+ resulted in a fluffier cookie. Also if you use a scoop, flatten the top for even baking.  -  07 Aug 2009  (Review from Allrecipes USA and Canada)

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