These lovely little crunchy cookies are a real delight to make and to eat, they are very addictive, one is definitely not enough! They are also very adaptable, Delia makes many variations of these cookies such as cherry and almond and Apricot and nut. This version is warmly spiced, fruity and crunchy, a perfect combination at this time of year.
50g raisins or other dried fruit, I like mixed dried fruit.
1 heaped tsp mixed spice
75g demerara sugar
1 dessertspoon golden or maple syrup
110g self-raising flour
pinch of salt
110g porridge oats
An extra 25g raisins
Preheat the oven to 170c/325f.
Melt the sugar, margarine and syrup together in a pan or in the microwave until it has all dissolved together.
Sift the flour, mixed spice and salt in to a mixing bowl, then add the oats and 50g raisins. Mix in the syrup mixture and use a wooden spoon to stir and mix everything very thoroughly, then switch from the spoon to your hands to bring everything together to form a dough. If it seems a bit dry, add a few drops of cold water.
Now take lumps of the dough the size of a walnut and roll them into rounds using the flat of your hand. Place them on a worktop and press gently to flatten them out into rounds 2½ inches (6 cm) in diameter, then scatter the chopped raisins and hazelnuts on top and press these gently in. Then, using a palette knife, transfer half the biscuits on to a greased baking sheet and bake on the middle shelf of the preheated oven for 15 minutes. I found it easier to place the rolled cookies straight on to the baking sheet.
Leave the cookies to cool on the baking sheet for about 10 minutes before moving to a wire rack to finish cooling and becoming more and more crunchy!