Preheat your oven to 170deg C
Line a slice tray with coconut cooking spray and baking paper .
Place ....
100gm of whole cashews
100gm of silvered almonds
2 cups of soft and juicy semi dried figs , coarsely chopped
1/2 cup of mixed peel
....into a bowl
Sift 150gm of plain flour along with 2 tbs of Dutch cacao , 2 tsp of ground cinnamon , 1/2 tsp of ground cloves , 1/4 tsp of nutmeg , 1/2 tsp of ground black pepper .......in to the bowl with the fruit and nuts.
Stir to combine .
Bring to the boil in a small saucepan
1 cup of honey
80 gm of dark chocolate , chopped
110gm of castor sugar
Pour the mix over the nut and flour mix , this is very dry but keep stirring it to form a dark sticky paste .
Use a spoon to press it in the prepared slice tray
Bake for 30 minutes or until just set .
Cool slightly and then turn out on to a cooling rack .
Cut into slices and store in an airtight container at room temperature .
Will keep for up to 4 weeks .
Line a slice tray with coconut cooking spray and baking paper .
Place ....
100gm of whole cashews
100gm of silvered almonds
2 cups of soft and juicy semi dried figs , coarsely chopped
1/2 cup of mixed peel
....into a bowl
Sift 150gm of plain flour along with 2 tbs of Dutch cacao , 2 tsp of ground cinnamon , 1/2 tsp of ground cloves , 1/4 tsp of nutmeg , 1/2 tsp of ground black pepper .......in to the bowl with the fruit and nuts.
Stir to combine .
Bring to the boil in a small saucepan
1 cup of honey
80 gm of dark chocolate , chopped
110gm of castor sugar
Pour the mix over the nut and flour mix , this is very dry but keep stirring it to form a dark sticky paste .
Use a spoon to press it in the prepared slice tray
Bake for 30 minutes or until just set .
Cool slightly and then turn out on to a cooling rack .
Cut into slices and store in an airtight container at room temperature .
Will keep for up to 4 weeks .
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