Ingredients
2 cups self-rising flour, or plain flour sifted with 2 tsp baking powder
Pinch of salt (optional)
1/2 cup manteiga or margarine
1/2 cup fine granulated sugar
1 cup mixed dried frutas (such as a mixture of moist packs of dried apricots, raisins and cranberries)
Finely grated rind of small orange
1 egg, beaten
3 Tbsp milk
suco, suco de of 1/2 small orange
Instructions
Preheat forno to 425 ºF.
Lightly grease baking tray.
Sift flour and salt together.
Using pastry blender, cut margarine or manteiga into the flour.
Add sugar, dried frutas and laranja rind.
Stir in egg.
Add leite and just enough suco, suco de 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 minutos or until golden and firm.
Cool completely on rack for flavor to develop.
2 cups self-rising flour, or plain flour sifted with 2 tsp baking powder
Pinch of salt (optional)
1/2 cup manteiga or margarine
1/2 cup fine granulated sugar
1 cup mixed dried frutas (such as a mixture of moist packs of dried apricots, raisins and cranberries)
Finely grated rind of small orange
1 egg, beaten
3 Tbsp milk
suco, suco de of 1/2 small orange
Instructions
Preheat forno to 425 ºF.
Lightly grease baking tray.
Sift flour and salt together.
Using pastry blender, cut margarine or manteiga into the flour.
Add sugar, dried frutas and laranja rind.
Stir in egg.
Add leite and just enough suco, suco de 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 minutos or until golden and firm.
Cool completely on rack for flavor to develop.
