Honey And Nut Cookies

100 g/4 oz polyunsaturated margarine
100 g/4 oz Demerara sugar
1 egg, beaten
1 tablespoon honey
225 g/8 oz self-raising unbleached white flour
pinch of salt
50 g/2 oz mixed nuts, chopped

Cream the margarine and sugar until light and fluffy, then beat in the egg and honey. Sift the flour and salt together, then beat gradually into the creamed mixture. Add the nuts and mix well.

Divide the dough into 36 pieces, about the size of walnuts, and roll each one into a ball. Place on greased baking sheets, flattening each ball with a fork dipped in cold water. Bake in a preheated moderate oven (180 °C/350 °F, Gas Mark 4) for 12 minutes. Transfer carefully to a wire rack and leave to cool.

MAKES.36