Lassy mogs recipe
Lassy Mogs recipe
|225 g||unsalted butter, softened|
|225 g||brown sugar|
|1 ½ tsp||mixed spice|
|½ tsp||ground cinnamon|
|½ tsp||ground cloves|
|½ g||ground ginger|
|½ tsp||fresh ground black pepper|
|2 tsp||vanilla extract|
|300 g||dates, pitted and chopped|
|200 g||pecans, chopped|
|350 g||candied fruit, chopped|
|1 tsp||baking soda|
|400 g||plain flour|
Makes approximately 48 cookies.
Combine butter, sugar, treacle, water, spices and pepper in a pan and bring to a simmer over medium heat. Remove from heat and allow to cool to lukewarm. Add vanilla and transfer to a mixing bowl. Cover and allow to stand overnight or for a minimum of 8 hours.
Stir in the fruit.
Mix together in a bowl the salt, flour and baking soda and add to the fruit mixture and stir to break up any large lumps. Refrigerate 3-4 hours until firm.
Preheat oven to Gas Mark 4, 180°C, 350°F.
Take an amount of the mixture and form into balls about the size of golf balls. Place on an ungreased baking sheet and press the dough ball with the ball of your hand to about ¼-inch or 5-6mm thick. Bake until golden, 8-10 minutes. Remove from oven and cool on a wire rack. Serve when cold.
ca. 1 hr
ca. 11 hrs
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