1 1/2 cups puffed rice breakfast cereal
1 cup milk powder
1 cup icing sugar (confectioners sugar)
1 cup desiccated coconut
1/3 cup chopped red glace cherries
1/3 cup chopped green glace cherries
1/3 cup sultanas (golden raisins)
250 g white vegetable shortening (copha)
1 cup milk powder
1 cup icing sugar (confectioners sugar)
1 cup desiccated coconut
1/3 cup chopped red glace cherries
1/3 cup chopped green glace cherries
1/3 cup sultanas (golden raisins)
250 g white vegetable shortening (copha)
method
1. Line a shallow 28 x 18 cm tin with foil.
2. Combine the puffed rice, milk powder, sugar, coconut, glace cherries and sultanas in a large mixing bowl. Make a well in the centre.
3. Melt the shortening over low heat, cool slightly and add to the dry ingredients. Stir the mixture with a wooden spoon until all ingredients are moistened and well combined.
4. Spoon into the prepared tin and smooth down the surface with wetted hands or the back of a spoon. Refrigerate for 30 minutes, or until set. Cut into small triangles to serve.
2. Combine the puffed rice, milk powder, sugar, coconut, glace cherries and sultanas in a large mixing bowl. Make a well in the centre.
3. Melt the shortening over low heat, cool slightly and add to the dry ingredients. Stir the mixture with a wooden spoon until all ingredients are moistened and well combined.
4. Spoon into the prepared tin and smooth down the surface with wetted hands or the back of a spoon. Refrigerate for 30 minutes, or until set. Cut into small triangles to serve.
serving amount
makes 24
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7.5
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