Monday, 24 April 2017



FRUIT AND NUT SLICES


Just the most delicious simple treat, not cake, nor biscuit… a bit in between! A doddle to make too. If you wish you can use bought [all butter] shortcrust pastry, making it a complete doddle.

Line a Swiss Roll tin - 9” x 13”,  [as thin as possible] with shortcrust pastry, but don't go up the sides. [half butter to 8 oz plain flour, bind with an egg yolk and a tablespoon cold water. Add an oz of caster sugar too, if you wish] Chill in the fridge for ten minutes before using. The original old recipe does not pre bake the pastry but the horrors of soggy bottoms force me to bake blind for ten mins at 190C. I lightly prick the base with a fork as well. Cool while you make the topping. I also mix the cherries with cranberries for variety - plus I needed to use up a packet!

TOPPING

4 oz butter
1 beaten egg
3 oz chopped walnuts or pecans
3oz chopped sultanas
4 oz caster sugar
3 oz ground almonds 
3 oz chopped cherries
1 oz chopped dried cranberries 
vanilla extract or vanilla bean paste
Icing sugar to sprinkle over

Pre heat your fan oven to 190C. 

Cream the butter and sugar until light and fluffy then add the egg. Fold in the ground almonds, then add the fruits, nuts and vanilla and mix well. Spread the mixture evenly over the pastry base and bake until nicely light brown - about 18-20. Allow to cool, dust with the icing sugar and cut into slices. 

Brilliant, tasty and so easy. Makes approx 24 slices. More pics on my Blog


You can use a slightly smaller tin to get a thicker slice, if you wish. Adapted from the ladies of the WI, in the 60s.

No comments:

Post a Comment