Ingredients:
- 125g unsalted butter/margarine (either works just fine)
- 100g light brown sugar
- 2 tablespoons golden syrup
- 1 teaspoon vanilla essence
- 1 teaspoon cinnamon
- 160g self-raising flour
- 50g currants
- 50g sultanas
- 50g mixed peel
Method:
- Preheat the oven to 180°C/gas mark 4.
- Beat the butter and sugar together in a large mixing bowl.
- Stir in the golden syrup, vanilla essence and cinnamon.
- Add the currants, sultanas and mixed peel.
- Sift in the flour.
- Line two trays with greaseproof paper. Using a dessert spoon, scoop up a spoonful of the cookie dough and roll it into a ball in your hand (you may want to have some extra flour to hand for this step!). Put the ball on the tray and flatten it slightly. If you want to, press some extra currants, sultanas or mixed peel on top of the cookie. Repeat until you have used up all the dough.
- Bake for 12 minutes, or until golden.
- Leave to cool on a wire rack – or tuck in straightaway. (I’m not judging!)