Fruit Biscuits Recipes

CINNAMON FRUIT BISCUITS

Steps:

• In a small bowl, combine sugar and cinnamon. Dip top and sides of biscuits in butter, then in cinnamon-sugar. , Place on ungreased baking sheets. With the end of a wooden spoon handle, make a deep indentation in the center of each biscuit; fill with 1 teaspoon preserves. , Bake at 375° for 15-18 minutes or until golden brown. Cool for 15 minutes before serving (preserves will be hot).

FRUITCAKE COOKIES

Steps:

• Snip off the hard stems of the figs with scissors or a small knife and coarsely chop the figs. In a medium bowl, combine the figs, raisins, cherries, apricots, honey, sherry, lemon juice, pecans, and a pinch of salt. Cover with plastic wrap and allow to sit overnight at room temperature.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, cloves, superfine sugar, and brown sugar on medium speed until smooth, about 3 minutes. With the mixer on low speed, add the egg and mix until incorporated. With the mixer still on low, slowly add the flour and 1/4 teaspoon salt just until combined. Don't over mix! Add the fruits and nuts, including any liquid in the bowl.
• Divide the dough in half and place each half on the long edge of a 12 by 18-inch piece of parchment or waxed paper. Roll each half into a log, 1 1/2 to 1 3/4-inch thick, making an 18-inch-long roll. Refrigerate the dough for several hours, or until firm.
• Preheat the oven to 350 degrees.
• With a small, sharp knife, cut the logs into 1/2-inch-thick slices. Place the slices 1/2-inch apart on ungreased sheet pans and bake for 15 to 20 minutes, until lightly golden.

GLAZED FRUIT-FILLED DROP BISCUITS

Steps:

• Heat oven to 450°F. Spray cookie sheet with cooking spray or lightly grease with shortening. In medium bowl, stir Bisquick mix, butter and granulated sugar until crumbly. Stir in milk until dough forms; beat 15 strokes.
• Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheet. Make shallow well in center of each with back of spoon dipped in water; fill each with 1 teaspoon preserves.
• Bake 10 to 15 minutes or until golden brown.
• In small bowl, beat all vanilla drizzle ingredients with spoon until smooth, stirring in additional water if necessary. Spread over warm biscuits.

RICH FRUIT BISCUITS

Steps:

• Mix flour, cream of tartar, baking soda and salt together in a large bowl.
• Cut in butter with pastry cutter or 2 knives until mixture resembles bread crumbs.
• Stir in raisins and sunflower seeds.
• Combine eggs and ginger.
• Add beaten eggs to the flour mixture, mixing well to form a soft dough, add a little milk if dough is too stiff.
• Lightly flour a work surface.
• Turn out dough and kneed until smooth.
• Roll dough out to approx 1/2in.
• Cut dough into 2in rounds.
• Place biscuits onto a greased cookie sheet and brush each one with an egg glaze (if using).
• Bake at 400F for 10-15 minutes or until golden brown and well risen.

CINNAMON FRUIT BISCUITS

Steps:

• Combine sugar and cinnamon.
• Dip biscuits in butter, then in cinnamon/sugar mixture.
• Place on ungreased cookie sheet.
• With end of wooden spoon handle, make deep indentation in center of each biscuit.
• Fill with preserves.
• Bake at 375 for 15-18 minutes or until brown.
• Cool 15 minutes before serving.

FRUIT COOKIES

Steps:

• Preheat oven to 170C/ gas mark 4.
• Sprinkle a very light dusting of flour onto the baking tray
• Beat the margarine and sugar together until fluffy. Stir in the flour and chopped dried fruit to make a soft dough.
• Turn out the dough onto a lightly floured work surface and divided the mixture in to 10-12 even sized balls
• Place them apart on the baking tray and flatten well with the back of the tablespoon.
• Cook for 12-15mins until evenly browned.
• Let cool a little before removing from the tray and placing to cool on the wire wrack.