Steps
- Preheat the oven to 350°F / 180°C and line a baking sheet with parchment paper.
- Measure 1½ teaspoons of mixed spice. Mix two-thirds with 200g of self-rising flour and 1 teaspoon of baking powder. Rub in 100g of cold diced butter until finely crumbed.
- Stir in 85g of light muscovado sugar and 100g of mixed dried fruit. Add 1 beaten egg and 30ml of milk; mix into a firm dough.
- Spoon 10 rough mounds onto the baking sheet, leaving room to spread. Mix the remaining spice with demerara sugar and sprinkle over.
- Bake for 20-25 minutes, until golden. Cool on a rack.