These soft, treacly cakes are full of fruit and nuts.
- 560g plain flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp bicarbonate of soda
- 1 1/2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp freshly grated nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp fine salt
- 225g unsalted butter, at room temperature
- 545g packed dark brown sugar
- 3 large eggs, plus 1 large egg, beaten, for brushing
- 225g treacle
- 125g golden sultanas
- 125g dried cranberries
- 100g roughly chopped toasted walnuts
- 45g finely chopped crystallised ginger
Serves: About 601) Preheat oven to 190°C / gas mark 5. Lightly butter and flour three baking sheets.
2) Whisk the flour, baking powder, bicarbonate of soda, cinnamon, ginger, nutmeg, cloves and salt together in a large bowl.
3) Beat the butter and brown sugar together in another bowl with an electric mixer until light and fluffy, about three minutes. Add the eggs, one at a time, beating after each addition. Add the treacle and beat until smooth.
4) While mixing slowly, add the flour mixture to make a sticky batter, being careful not to overmix. Fold in the sultanas, cranberries, walnuts and ginger.
5) Divide dough into six pieces and with slightly damp hands, shape each piece into a 2 1/2cm wide log. Place two logs on each of the prepared cookie sheets, leaving plenty of space between each log, since the cookies spread considerably when baked. Brush with egg. Bake cookies, rotating the pans halfway through baking, until dark golden but still soft, about 15 mins. Cool completely. Store in an air-tight container.
6) Cut crosswise into 3 1/2cm wide bar cookies. Serve, or store hermits covered at room temperature for up to one week.