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Preparation Time: 30 minutes + chilling time
Cooking time: 10 minutes per batch + cooling
Serves: 5 dozen (makes - approximately)
Each biscuit provides 132 cals, 5g fat (of which 1g saturates), 17g sugar and 0.1g salt.
Ingredients
For the filling:
- 2 cups raisins
- ¾lb (12oz) pitted dates
- ¾ cup sugar
- 2 small navel oranges, peeled and quartered
- ⅓lb (5oz) dried figs
- ⅓ cup chopped walnuts
- ¼ cup water
For the dough:
- 1 cup shortening
- 1 cup sugar
- 2 large eggs, room temperature
- ¼ cup 2% milk
- 2 tsp vanilla extract
- 3½ cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
For the glaze:
- 2 cups confectioners' sugar
- 2 - 3 tbsp 2% milk
Method
1. Place the filling ingredients in a food processor; cover and process until finely chopped. Set aside.
2. In a large bowl, cream shortening and sugar until light and fluffy, 5 - 7 minutes. Beat in the eggs, milk and vanilla. Combine the flour, salt, baking powder and baking soda; gradually add to creamed mixture and mix well. Divide dough into 4 portions; cover and refrigerate for 1 hour.
3. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6. Roll out each portion between 2 sheets of waxed paper into a 16in x 6in rectangle. Spread 1 cup filling lengthwise down the center of each. Starting at a long side, fold dough over filling; fold the other side over the top. Pinch seams and edges to seal. Cut each rectangle diagonally into 1in strips. Place seam side down on parchment-lined baking sheets.
4. Bake until edges are golden brown, 10 - 14 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. Combine confectioners' sugar and enough milk to achieve desired consistency; drizzle over cookies. Store in an airtight container.
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