This was originally an English fruit biscuit recipe given to me by a friend who got it from a friend who got it.... You get it. When I first read it, I realised that I had no candied fruits to use in it. Then I saw that it contained 1/2 teaspoon ground ginger, so I decided to use the candied ginger I had instead of the fruit. It was such a hit that I never made them with candied fruit! I made them gluten and dairy free by using a gluten free flour mix of rice flour, sweet rice flour and tapioca starch, 1 teaspoon xanthan gum, non hydrogenated margarine and rice or almond milk. If you want them egg free, too, egg replacer works well. This is a soft and chewy cookie, not a crisp one.