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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 4 |
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A recipe from Merle's Kitchen cookbook. Recipe uses Australian Metric cup and spoon measures. 1 tablespoon = 4 teaspoons. Purchased mixed dried fruit measure standardly contains sultanas, glace cherries, currants, raisins and glace peel Ingredients:
3/4 cup plain flour |
3/4 cup self-raising flour |
1/2 cup icing sugar (confectioners sugar) |
125 g butter, chopped |
60 g butter |
1/2 cup white sugar |
2 teaspoons vanilla essence |
1 1/2 tablespoons milk |
1 3/4 cups mixed dried fruit |
3/4 cup slivered almonds |
Directions:
1. Preheat oven to moderate (180C.) Grease a 30cm x 20cm (base measurement) slice tin and line with baking paper, hanging over the two long sides.
2. To make the base, sift the flours and icing sugar into a mixing bowl.
3. Rub in the butter with your fingertips until evenly combined.
4. Press into the tin and bake for 15 minutes.Cool 10 minutes.
5. For the topping, melt the butter in a saucepan and then add the sugar, vanilla, milk and fruit. Stir over a low heat until the sugar has dissolved. Remove from the heat and stir in the almonds.
6. Spread the topping over the base, and baked for 10 minutes until the almonds are lightly golden.
7. Cool the slice in the tin, lift out and cut into squares to serve.
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