Amish Fruit and Nut Biscuits Recipe

100 g/4 oz/0.5 cup butter or margarine, softened
175 g/6 oz caster (superfine) sugar
1 egg
75 ml/5 tbsp milk
75 g/3 oz black treacle (molasses)
250 g/9 oz plain (all-purpose) flour
10 ml/2 tsp baking powder
15 ml/1 tbsp ground cinnamon
10 ml/2 tsp bicarbonate of soda (baking soda)
2.5 ml/0.5 tsp grated nutmeg
50 g/2 oz/0.5 cup medium oatmeal

50 g/2 oz raisins
25 g/1 oz chopped mixed nuts

Method:

Cream together the butter or margarine and sugar until light and fluffy. Gradually beat in the egg, then the milk and treacle. Fold in the remaining ingredients and mix to a stiff dough. Add a little more milk if the mixture is too stiff to work, or a little more flour if it is too sticky; the texture will vary depending on the flour you use. Roll out the dough to about 5 mm or 1/4 in thick and cut into rounds with a biscuit (cookie) cutter. Place on a greased baking (cookie) sheet and bake in a preheated oven at 180°C/ 350°F/gas mark 4 for 10 minutes until golden.