Spicy fruit biscuits







Cook Time

25-30 Min


  • 175g/6oz butter, softened
  • 175g/6oz brown sugar
  • 1 teaspoon vanilla essence
  • 1 egg
  • 250g/9oz plain flour, sifted
  • 1 teaspoon mixed spice
  • 1⁄2 teaspoon ground ginger
  • 1 teaspoon baking powder
  • 100g/4oz mincemeat
  • Grease a medium baking tray.
  • Cream the butter and sugar until light and fluffy. Add the egg and beat well. Beat in the orange juice and grated zest. In a separate bowl, sift together the flour and bicarbonate of soda, then beat into the creamed mixture. Stir in the walnuts and chocolate. Wrap the mixture in cling film. Chill until firm enough to handle. Shape into a roll about 2.5cm/1in in diameter, wrap and chill again until very firm.
  • Preheat the oven to 180°C/350°F/Gas mark 4.
  • Cut the roll into slices about 1cm/1⁄2in thick, place on the baking tray and bake in the oven for 10–12 minutes. Remove from the oven, slide off the tray using a spatula and cool on a wire rack.


Butter Temperature:
Ensure that the butter is softened but not melted. Softened butter contributes to the biscuit’s texture.
Accurate Measurements:
Use precise measurements for ingredients to maintain the right balance and achieve the desired texture.
Avoid Overmixing:
Mix the dough until just combined. Overmixing can lead to tough biscuits.
Uniform Size:
Shape the dough into uniform-sized portions to ensure even baking.
Preheating the Oven:
Make sure the oven is fully preheated before placing the cookies inside for consistent results.
Monitor Baking Time:
Keep a close eye on the baking time to prevent overbaking, which can result in dry cookies.
Cooling Time:
Allow the biscuits to cool completely before handling to prevent breakage.
Store the Swiss biscuits in an airtight container to maintain freshness.
By following these precautions, you’ll enhance the likelihood of baking perfect Swiss biscuits with a delightful texture and flavor.
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