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.