These are such an easy little biscuit, as long as you chill them they will work perfectly every time.
105g unsalted butter
70g caster sugar
Zest of 1 orange
150g plain flour
1 heaped tsp mixed spice
50g sultanas (I used a mix of golden and normal)
50g mixed nuts (I used a mix of almonds, pistachio & walnuts)
50g Demerara sugar
You will also need a lined baking tray and a 6cm (2.5 inch) round cutter
Cream together the butter, sugar and orange zest together in the bowl of a food processor until light and fluffy.
Add the flour and spice and pulse until it comes together to form a ball, now work in the fruits. ( In the pic I studded them, but some burnt while cooking)
Tip the mixture out on to a sheet of baking parchment. Place another layer of parchment on top and roll the mixture out to a thickness of 1cm. Pour the Demerara into a tray and roll the edges of the biscuits log into in to form a ring of sugar. Cut out into 6cm discs and place on the lined baking tray. Stud with 4/5 nut pieces per biscuit.
Chill until firm, for a minimum of 30 minutes.
Preheat the oven to 170ºC/325ºF/gas mark 3.
Bake the biscuits on the middle shelf of the preheated oven for 14-18 minutes. Leave to cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely.
