2 teaspoons vanilla sugar or 1/2 teaspoon vanilla extract
100g cold butter
100g chopped nuts or desiccated coconut
1 tablespoon cream or milk
glacé cherries (optional)
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Method Prep:15min › Cook:17min › Ready in:32min
Preheat oven to 200 C / Gas 6. Line a baking tray with baking parchment.
In a large mixing bowl, add the flour, baking powder, sugar and butter. Using a pastry blender (recommended) or dinner knife, work the ingredients into a breadcrumb-like mix.
Add nuts and raisins, stir to combine. Make a well in the centre of the mixture.
In a teacup, beat the egg with the cream.
Pour the egg mixture into the centre. Using a dinner knife, stir working the ingredients in, then bring the mixture together. It should be soft, if it's still too loose to hold together, sprinkle over another tablespoon of cream/milk working it well in, then bring it all together.
Flour your hands, and equally divide the mix into 9 balls. Place these on the baking tray, press down slightly. Press a cherry on top of each cake.
Bake in the middle of the oven till lightly golden brown. about 15 to 17 minutes. Allow to cool.
Cream is preferable to milk for this recipe, as it helps give a lovely slightly crisp surface and soft crumbly centre. You can adapt the recipe to whatever you've got available. Try a version with finely diced apple, raisins, and cinnamon.