Muscovado, Pecan and Sultana biscuits

These are a variation on ‘Reminder Cookies’. They are so moreish that I made them yesterday also and no I didn’t eat the lot but gave them to those in need via the church; something I have been asked to take part in once a month. It is for people who have been widowed or need some comfort. And what better comfort than tea and treats : ).

INGREDIENTS

100g/3.5oz muscovado sugar
125g/4.4oz softened unsalted butter
1 egg
220g/7.8oz gluten free self raising flour
75g/2.6oz sultanas
A handful of pecan nuts, broken into small pieces (next time I make these I will weigh)

  1. Preheat the oven to 180C/356F

  2. Mix the butter and sugar together until light and fluffy

  3. Add the egg and a spoonful of flour to stop curdling

  4. Mix in the remaining flour

  5. Tip the sultanas and nuts stir in

  6. Place heaped tablespoonfuls of the mixture onto a non stick baking tray (I line mine with baking paper)

  7. Bake for 6 minutes before removing from the oven and lightly pressing the puffed up biscuits down with a spatula

  8. Return to the oven for 3 minutes.

  9. Remove from the oven and leave to cool on the baking sheet, otherwise the biscuits will crumble

    • eating them warm from the baking tray after 5 minutes of cooling is exquisitely delicious

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Apple Cinnamon and Sultana Crumble