Cranberries and apples combine to make a delicious sweet treat. They are a classic combination and it’s ideal for the festive season.
They are best eaten within a couple of days after they are baked. Though I don’t think they will last that long! Sprinkled lavishly with icing sugar, who could possibly resist them?
This recipe is from GoodFood Magazine by BBC Books. Makes about 8 large or 16 small pieces.
PREP: 15 minutes COOK TIME: 20 minutes
50 g unsalted butter
100 g self-raising flour
1 tsp ground mixed spice
50 g light muscovado sugar
85 g dried cranberries
1 small apple, cored, peeled and finely diced
1 egg, beaten
1 tbsp milk
Icing sugar, to dust
Preheat the oven to 180 C. Lightly oil a large non-stick baking sheet.
Rub the butter and flour together with your fingertips until they are like fine breadcrumbs (or pulse in a food processor).
Stir in the rest of the ingredients (except the icing sugar) until you have a soft dough.
Drop 8 tablespoons or 16 heaped teaspoons 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.