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Canterbury Jumbles*

1/2 cup solid vegetable shortening
1/2 cup (1 stick) unsalted butter
2 cups dark brown sugar, firmly packed
2 large eggs
1/2 cup buttermilk
2 teaspoons vanilla
3 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup sweetened flaked coconut
1 cup coarsely chopped macadamia nuts
1 1/2 cups raisins
3 cups semisweet chocolate chips

Preheat oven to 400 degrees. In a large mixing bowl, beat the shortening, butter and brown sugar together until smooth. Beat in the eggs, then stir in the buttermilk and vanilla. Blend the flour, baking soda and salt together in a small bowl; stir the flour mixture into the butter mixture until incorporated. Stir in the coconut, nuts, raisins and chocolate chips. Drop by level half-tablespoons onto greased cookie sheets. Bake for 7-10 minutes, until the cookies are puffed and slightly brown. Cool on a rack. The cookies keep well in an airtight tin.

Makes 11 dozen

The Last Suppers book