Festive Fruit and Nut Slice (Bars)
- Ready In:
- 1hr 10mins
- Ingredients:
- 10
- Yields:
-
24 squares of slice
- Serves:
- 24-36
ingredients
- 354.88 ml glace cherries (300 grams)
- 473.18 ml natural almonds (260g)
- 236.59 ml sultana (150g)
- 1 sheet frozen shortcrust pastry or 1 sheet frozen gluten-free shortcrust pastry
- 100 g butter
- 78.78 ml maple syrup or 78.78 ml golden syrup
- 2 eggs
- 4.92 ml vanilla essence
- 29.58 ml plain flour or 29.58 ml gluten-free flour
- 80 g dark chocolate, to decorate (optional)
directions
- Preheat your oven to 200°C and line a 24cm square cake tin with baking paper.
- Press in the thawed pastry, lifting the edges to form a 1cm rim. Prick the pastry base with a fork all over.
- Scatter the cherries and the almonds evenly over the pastry, Then fill the gaps with sultanas. Set aside.
- Melt the butter and syrup together. Allow to cool.
- Beat in the eggs, vanilla and flouur into the cooled melted butter and syrup mixture.
- Pour this evenly over the pastry base and bake for approx 35 minutes, until the filling is set and firm to the touch.
- When cool, carefully slide onto a board & cut into rectangles.
- If desired decorate with melted chocolate by drizzling in lines over the top.
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RECIPE SUBMITTED BY
Jubes
Australia
Aussie Mum - gluten-free