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This is a recipe that Sara Lindsay  adapted from a Cinnamon Cookie recipe in ‘Store Cupboard Cooking’ by Lesley Waters (a Weight Watchers cookbook) It’s so easy, you don’t need a mixer, and it’s a great recipe you can bake with the kids on a rainy/cold afternoon.  This is my go-to recipe when I need to provide a treat and I’m really short of time.


Prep Time: less than 20 mins


Preheat your oven to 190deg C; Gas Mark 5; 375deg F


Equipment: bowl, scales, wooden spoon, zester, baking tray, fork/cookie press, wire rack




1. 120g (4oz) polyunsaturated margarine or butter (softened if you’re using butter)


2. 60g (2oz) dark brown sugar


3. Grated zest of 1 lemon (or a handful of candied peel if you don’t have a fresh lemon)


4. 150g (5oz) self-raising flour


5. ½ cup of sultanas (or raisins/cranberries/cherries - whatever you like and you have your in cupboard)


6. 1 teaspoon cinnamon


7. 1 teaspoon mixed spice


8. ½ teaspoon grated nutmeg (be creative with your choice of spice according to what you prefer)




1.      In your mixing bowl, measure out your marg/butter, dark sugar and your choice of zest or candied peel and mix those ingredients together until it looks pale and well blended


2.      Measure out your flour and your spices and blend that into the butter mix


3.      Sprinkle sultanas or your choice of fruit into the bowl and mix well.  At this point I tend to take off my rings, (having washed my hands already!)  and mix it by hand into a soft dough.


4.      Divide the mixture into 10-12 equal portions and roll those with your hands into round cookie shapes.  Use a fork or a cookie press to press/shape them and place them on a lightly floured baking tray.


5.      Bake for 12-15 mins.  Remove and allow to cool slightly before placing them on a wire rack to cool completely.


6.      You can choose to dust them with icing sugar, but to be honest, they don’t last long enough to do that!