Serves: About 601) Preheat oven to 190°C / gas mark 5. Lightly butter and flour three baking sheets.
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.