<\/p>\n
Ingredients:<\/strong><\/em> Method<\/strong><\/em> Ingredients: 2 sheets Rice paper 100g Almonds 60g Hazelnuts 60g Pecans 30g Pistachios 60g Dried Apricots, roughly chopped 60g Turkish Figs, roughly chopped 70g Prunes 30g Sultanas 30g Mixed Peel 1 cup Gluten free flour 175g Honey 175g Sugar … Continue reading
\n2 sheets Rice paper
\n100g Almonds
\n60g Hazelnuts
\n60g Pecans
\n30g Pistachios
\n60g Dried Apricots, roughly chopped
\n60g Turkish Figs, roughly chopped
\n70g Prunes
\n30g Sultanas
\n30g Mixed Peel
\n1 cup Gluten free flour
\n175g Honey
\n175g Sugar
\n2 tsp Ground Cinnamon
\n1 tsp Ground Ginger
\n1 tsp Mixed Spice<\/p>\n
\n1) Preheat oven to 180C
\n2) Line a 20cm square tin with non-stick baking paper, and arrange rice paper in the base
\n3) Combine nuts and lightly toast on a tray in the oven (approx 5-10 mins)
\n4) Combine dried fruit in a large bowl
\n5) Sieve dry ingredients into bowl with fruit, add warm nuts
\n6) Combine dry ingredients with fruit and nuts and mix until evenly covered
\n7) In a saucepan bring sugar and honey to the boil. Then add to the rest of the ingredients
\n8) Work all ingredients together until well combined. (The mixture will be quite stiff and sticky and hot to touch)
\n9) Press mixture evenly into the rice paper lined tray, and bake for 40-45 minutes
\n10) Cool in tin, and store in an airtight container at room temperature<\/p>\n","protected":false},"excerpt":{"rendered":"