For the recipe Crispy Fruit Squares
|50 g||Sultanas (2 oz)|
|50 g||Dried Apricots (2 oz) finely chopped|
|150 g||Wholemeal Plain Flour (5 oz)|
|7.5 g||Dr. Oetker Baking Powder (1 ½ tsp)|
|2.5 g||Ground Cinnamon (½ tsp)|
|75 g||Corn Flakes (3 oz)|
|100 g||Unsalted butter|
|100 g||Demerara Sugar (4 oz)|
|30 ml||Golden Syrup (2 tbsp)|
Preheat the oven to 150°C/300°F/Gas Mark 2. Grease and line a 18cm (7 inch) square cake tin.
In a mixing bowl, mix together the sultanas, flour, Baking Powder, cinnamon and corn flakes.
In a small saucepan, melt together the butter or margarine, sugar and syrup and then stir into the dry ingredients until well mixed.
Press into the prepared tin and bake in the oven for about 30 minutes until lightly golden. Cut into 9 squares and allow to cool in the tin. When cold, carefully remove from the tin and serve.
|Per Serving||Per 100 g / ml|
|Fat||9.83 g||15.60 g|
|Carbohydrate||39.01 g||61.92 g|
|Protein||3.05 g||4.84 g|