¾ cup dried fruit medley (try to pick a mix with glacé cherries)
3 cups puffed rice cereal
1 cup desiccated coconut
¾ cup pure icing sugar, sifted
1 cup skim powdered milk
¼ cup chopped natural almonds, toasted
2 tsp grated fresh orange zest
250 g vegetable shortening
- Lightly grease and line the base and two longs sides of a 26cm x 16cm brownie tin with baking paper.
- Chop any large pieces of fruit or glacé cherries and place into a large bowl. Add remaining fruit, along with the Rice Bubbles, coconut, icing sugar, powdered milk, almonds and orange zest. Mix with a wooden spoon to combine, ensuring fruit is evenly distributed. Make a well in the centre.
- Melt the vegetable shortening in a small pan over a low heat. Cool slightly, then pour into the dry ingredients and mix well. Working quickly, press the mixture into the prepared tin (see Tips).
- Chill for 20 minutes or until set. Remove from the tin and place onto a board. Using a sharp flat-bladed knife, cut into 3cm squares. Dust with icing sugar.