Ingredients
2
cups mixed dried fruit
1
cup chopped dates
1
tsp mixed spice
2
cups grape juice OR other sweet fruit juice (not citrus) OR
water
1/3
cup olive oil
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2
cups grated carrot
2
1/2 cups plain wholemeal flour
2
cups toasted (or plain) slivered almonds
Method
Gently
simmer the first group of ingredients together for 15 minutes.
Mix
the dry ingredients together well in a bowl then add the cooked
mixture.
Stir
well and pour into oiled tin or rectangular dish lined with baking
paper.
Depth
of mixture should be about 4cm. Bake at 160 C for approx 1 hour
.
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ALMOND
OLIVE OIL SHORTBREAD FINGERS
Ingredients
3/4
cup olive oil
3
Tbsp honey
1
1/2 tsp almond extract
1/2
cup ground almonds (blanched)
2
cups SR flour
Method
Preheat
the oven to 175 C. Warm the olive oil slightly in a small
saucepan and add the almond essence and then dissolve the honey.
Mix
the ground almonds and flour together well and then add the oil
mix.
Spread
mixture evenly in a biscuit tray about 1cm thick.
Cook
in pre-heated oven for 5 minutes, then remove and cut lines right
through the biscuit to make the shortbread fingers.
Bake
for another 5 minutes until golden.
Leave
on the pan for about 10 minutes to firm up before moving to wire
racks to cool further. Makes about 30 fingers.
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ANISEED
BISCUITS
Ingredients
3/4
cup olive oil
2
tsp sesame seeds
2
tsp aniseed
2
Tbsp honey
1/4
cup fresh orange juice
Grated
rind of 1 orange
Grated
rind of 1 lemon
2
cups plain wholemeal flour
1/2
tsp ground cinnamon
1/2
tsp ground ginger
1/2
tsp ground cloves
1/4
cup flaked almonds
Method
Warm
the olive oil slightly in a small saucepan. Remove from heat and
add the sesame seeds, aniseed and honey.
Combine
oil mixture with the orange juice,and rind.
Mix
the dry ingredients together well - flour and spices and almonds.
Mix all together lightly till smooth.
Shape
into small balls and place on greased biscuit tray.
Flatten
each ball and then press flaked almonds or half cherries into
the top.
Bake
about 15 minutes in a pre-heated oven at 160 C. Makes 24
biscuits.
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