Method
Step 1:
Preheat the oven to 190°C (170°C fan, gas mark 5) and line 2 large baking trays with baking parchment.
Step 2:
Cream together the butter and sugar until combined. Stir in the egg, orange extract and cinnamon and mix well.
Step 3:
Add the flour, salt, baking powder and bicarbonate of soda and mix until well combined, the dough will be quite stiff.
Step 4:
Add the candied peel and mash together until evenly distributed.
Step 5:
Divide the mixture into 8 - 10 balls and place on a baking tray leaving about 8cm between each one.
Step 6:
Bake in the oven for 10-12 mins. Remove from the oven and leave to cool and firm up before transferring onto a cooling wire to cool completely.
Ingredients
- 200g Billington's Unrefined Light Muscovado Sugar
- 0.5 tsp Orange extract
- 1 Egg(s) (free range) (medium)
- 110g Butter (unsalted) (softened)
- 195g Allinson's Plain White Flour
- 0.5 tsp Cinnamon (ground)
- 0.5 tsp Baking powder
- 0.5 tsp Bicarbonate of soda
- 150g Candied peel
- 200g Billington's Unrefined Light Muscovado Sugar
Utensils
- Baking tray
Nutritional Information
per 76g- 353cal Energy
- 12g Fat
- 7.5g of which Saturates
- 56g Carbohydrates
- 34g of which Sugars
- 3.4g Protein
- 0.45g Salt
Recipe Reviews
Lovely cookies very festive I drizzled chocolate over mine and they didn't last long lol
Ingredients
- 200g Billington's Unrefined Light Muscovado Sugar
- 0.5 tsp Orange extract
- 1 Egg(s) (free range) (medium)
- 110g Butter (unsalted) (softened)
- 195g Allinson's Plain White Flour
- 0.5 tsp Cinnamon (ground)
- 0.5 tsp Baking powder
- 0.5 tsp Bicarbonate of soda
- 150g Candied peel
- 200g Billington's Unrefined Light Muscovado Sugar
Utensils
- Baking tray
Nutritional Information
per 76g- 353cal Energy
- 12g Fat
- 7.5g of which Saturates
- 56g Carbohydrates
- 34g of which Sugars
- 3.4g Protein
- 0.45g Salt