2 cups self-rising flour (or plain flour sifted with 2 tsp baking powder)
Pinch of salt (optional)
1/2 cup butter or margarine
1/2 cup fine granulated sugar
1 cup mixed dried fruit (such as a mixture of moist packs of dried apricots, raisins and cranberries)
Finely grated rind of small orange
1 egg, beaten
3 tablespoons milk
Juice of 1/2 small orange
Preheat oven to 425 °F.
Lightly grease baking tray.
Sift flour and salt.
Using pastry blender, cut margarine or butter into the flour.
Add sugar, dried fruit and orange rind. Stir in egg.
Add milk and just enough juice to make a stiff, sticky consistency that will stand in peaks when stirred with a knife.
Put walnut-sized heaps of mixture on baking tray.
Allow them to keep a rough, rocky shape.
Do not flatten or smooth them.
Bake for about 10 to 12 minutes or until golden and firm. Cool on rack. Cool completely for flavor to develop.
2.5 g fat (2 g saturated fat; 32 percent calories from fat);
11 g carbohydrates;
15 mg cholesterol;
110 mg sodium;
1 g protein;
1 g fiber.