• 400g plain flour
• 130g caster sugar
• 2 tsp baking powder
• ½ tsp grated nutmeg
• ¼ tsp ground cinnamon
• ¼ tsp ground cloves
• 2 eggs, large
• 75g Stork Baking Liquid
• 1 tsp vanilla extract
• Zest of 1 large orange
• 75g pistachio nuts
• 25g dried apple
• 75g apricots
• 75g dried cranberries
• 25g mixed peel

To glaze:

• 150g icing sugar
• 1-2 tbsps cold water

• Large mixing bowl
• Scales
• Measuring spoons
• Wire cooling rack
• Small disposable piping bags
• Silicone spatula
• Sharp knife
• Serrated bread knife
• Baking tray
• Non-stick baking paper.

Adult/Child Method:

• The Adult: Preheat the oven to 160c(fan)/180c/Gas Mark 4. Measure out the ingredients or at least help your child to do.
   
• Your child: Line a baking tray with non-stick baking paper.
   
• Place the flour, sugar, baking powder, nutmeg, cinnamon, ground cloves and orange zest into a large bowl and stir to mix evenly, make a well in the centre.
   
• Beat together the eggs, Stork Baking Liquid and vanilla extract and pour into the dry ingredients. Mix them together with a spatula or wooden spoon to form a soft dough.
   
• The Adult: Roughly chop the pistachio nuts, dried apricots and apple.
   
• Your Child: Add the nuts, apricots, apple, mixed peel and cranberries to the dough and knead together with your hands until they are fully incorporated.
   
• Split the dough into three equal portions and shape into long loaves – approx. 20 cm long, 5cm wide. If it is sticky to handle add a little bit of flour to your hands and the work surface to help you.
   
• Place the three shaped pieces onto the lined baking tray.
   
• The Adult: Bake in the oven for 20-25 minutes until lightly golden brown. Allow to cool on the tray for 5 minutes. Using a sharp serrated bread knife cut each loaf at an angle into 1cm wide biscuits. Place each biscuit back onto the baking tray.
   
• Bake them in the oven for 8 minutes before turning them all over and baking for a further 8 minutes.
   
• Remove from the oven and transfer to a wire rack to cool completely.
   
• Your Child: Sift the icing sugar into a bowl and add a little water, 1 tablespoon at a time to make a thick icing.
   
• Drizzle the icing over the biscuits using a teaspoon.
   
• Serve.

Method:

• Preheat the oven to 160c(fan)/180c/Gas Mark 4 and line a baking tray with non-stick baking paper.
   
• Place the flour, sugar, baking powder, nutmeg, cinnamon, ground cloves and orange zest into a large bowl and stir to mix evenly, make a well in the centre.
   
• Beat together the eggs, Stork Baking Liquid and vanilla extract and pour into the dry ingredients. Mix together spoon to form a soft dough.
   
• Roughly chop the pistachio nuts, dried apricots and apple and add to the dough along with the dried cranberries and mixed peel. Knead gently until fully incorporated.
   
• Split the dough into three equal portions and shape into long loaves – approx. 20 cm long, 5cm wide. If the dough is sticky to handle add a little flour to work surface to prevent it from sticking.
   
• Transfer the loaves to the lined baking tray.
   
• Bake in the oven for 20-25 minutes until lightly golden brown. Allow to cool on the tray for 5 minutes. Using a sharp serrated bread knife cut each loaf at an angle into 1cm wide biscuits. Place each biscuit back onto the baking tray.
   
• Bake in the oven for 8 minutes before turning over and baking for a further 8 minutes.
   
• Remove from the oven and transfer to a wire rack to cool completely.
   
• Sift the icing sugar into a bowl and add a little water, 1 tablespoon at a time to make a thick icing.
   
• Drizzle the icing over the biscuits using a piping bag or the back of a teaspoon.
   
• Serve.