2 cups of all-purpose flour
1 1/2 teaspoons of ground cinnamon
1 teaspoon of active dry yeast
1/2 teaspoon of salt
1/2 teaspoon of nutmeg
1/2 cup of unsalted butter or margarine at room temperature
1 1/2 cups of brown sugar
1 egg
1/4 cup of milk
2 cups of raisins
160g of bittersweet chocolate broken into pieces
1 cup of chopped walnuts or hazelnuts
2 cups of all-purpose flour
1 1/2 teaspoons of ground cinnamon
1 teaspoon of active dry yeast
1/2 teaspoon of salt
1/2 teaspoon of nutmeg
1/2 cup of unsalted butter or margarine at room temperature
1 1/2 cups of brown sugar
1 egg
1/4 cup of milk
2 cups of raisins
160g of bittersweet chocolate broken into pieces
1 cup of chopped walnuts or hazelnuts
In a small bowl, whisk together the flour, cinnamon, yeast, salt, and nutmeg
In a large bowl, beat the butter or margarine with the brown sugar until light and fluffy
Beat in the egg and mix well
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beating well after each addition
Stir in the raisins, chocolate, and nuts
Drop rounded tablespoonfuls of the dough onto an ungreased baking sheet
Bake at 170°C for 14-16 minutes, or until lightly browned
Remove from the oven and glaze with a little icing to make biscuits
Let sit for about 3 days.
