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Rhubarb Biscuits Veg CD CBF English 50mins
Makes 24-30 biscuits Cold Vegetarian Dried Fruit Nuts Biscuit Cookies Teatime Baked Fayre England British Europe
Ingredients 100g/4oz Butter 200g/7oz Demerara Sugar 1 Egg 200g/7oz Stewed Rhubarb, drained 225g/8oz Plain Flour A large pinch of Salt 1 teasp Baking Powder 1 teasp Grated Nutmeg 1 teasp Ground Cinnamon 1/2 teasp Ground cloves 50g/2oz Chopped Walnuts 100g/4oz Sultanas
Instructions
1. Preheat the oven to 180C, 350F, Gas Mark 4 and lightly grease several baking trays.
2. In a large mixing bowl, cream together the butter and sugar until fluffy.
3. Add the egg a little at a time and beating until well incorporated.
4. Stir in the rhubarb and mix well.
5. In another bowl, mix together the flour, salt, baking powder.
6. Add the flour mixture to the rhubarb mixture and mix until well blended.
7. Fold in the the walnuts and sultanas.
8. Drop spoonfuls of the batter onto the prepared baking sheets, spacing well apart, and bake for 10-12 minutes, until lightly browned at the edges.
Cool on wire racks.
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