Fat Rascals
Exactly what you get when you cross a rock cake with a cookie
200°C/fan 180°C/gas mark 6
1 hour 20 minutes + chill time
24 Biscuits
“If you have any flaked almonds spare they make a nice decoration”
Ingredients
250g gluten-free self-raising flour
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
75g caster sugar
110g cold butter, cubed
125g mixed dried fruit
1 egg, beaten
125ml crème fraiche
handful of flaked almonds
Method
Preheat the oven to 200°C/fan 180°C/gas mark 6 and line two baking trays with baking parchment paper.
In a large mixing bowl combine the gluten-free flour, cinnamon and nutmeg. Stir in the sugar. Add the butter in cubes and rub into the flour with your fingertips until the it resembles fine breadcrumbs (you can do this step in a food processor).
Stir in the dried fruit with a wooden spoon. Add the beaten egg and crème fraiche and mix to form a firm dough.
Divide the mixture into 12 and roll into balls. Place each ball on the baking tray and flatten to look like a cookie. They shouldn't spread much during baking. Sprinkle a few flaked almonds on top, if desired.
Bake in the oven for 20 minutes until the cakes are a good golden brown colour and firm to the touch. Cool briefly on a wire rack and for the best results eat warm on the same day. They will keep for a couple of days if they are stored in an air-tight container. Just warm them slightly in the microwave or oven before eating.
