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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Crunchy little cakes that ooze with sweet fruits and melt in your mouth.Goes well with an after dinner cordial. Ingredients:
6 ozs. cooked figs. |
1 1/2 ozs. raisins. |
3 ozs. chopped walnuts. |
2 ozs. sugar. |
1 1/2 ozs. currants. |
water |
pastry |
8 ozs. flour. |
2 ozs. sugar. |
3 ozs. lard. |
3 ozs. butter. |
pinch of salt. |
Directions:
1. MAKE filling by chopping figs and walnuts with currants and raisins. Add sugar and simmer, in sufficient water to cover, until tender and pulpy.
2. Allow to cool.
3. -
4. For the pastry, mix flour, sugar and salt, and light rub in the shortening.
5. Mix to a paste with cold water.
6. Put in a cool place for about 1 hour.
7. Roll out pastry and line tin-a toffee-tray size is suitable.
8. Spread in filling and cover with pastry.
9. Seal edges and mark with back of knife, then brush with egg yolk and milk.
10. Bake in a fairly hot oven for 20 to 30 minutes.
11. When cool cut into squares.
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