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This is another favourite family recipe. It came from a friend and I always wondered if it is from Australia with the name.
Apologies though -
It is still In ounces. I am a clearly still a bilingual cook, so is DD aged 24!
I have GUESSED the metrics working on 25 g/ounce.
When I get time, next time I make I will convert properly.
However it is so delicious that you may want to try it.
3 ozs butter (90g) ( can use marg)
2 ozs sugar (60g)
5 ozs SR flour (155g)
2 ozs Sultanas (60g)
2 ozs cherries. (60g)
1 d golden syrup
Melt butter, sugar and GS. Add fruit and flour, stir well.
If using add fruit and flour on reverse
Put in Swiss roll tin, or half expanding tray bake tin, or squared cake tin.
Bake 160 (approx 20) mins until golden.
It spreads as it cooks and when cool cut into squares.
Other fruits, nuts etc can be substituted.
Enjoy.
members' comments
cookie - this is ever so quick and easy. I melted the sugar, butter and golden syrup on 50 degrees, speed 2 for 3 minutes 30 seconds.
I added the flour and fruit and mixed it for 12 seconds, speed 2, on reverse. It looks lovely. I put it in a 7 inch by 11 inch lamington tin. Just checked 18cm by 28 cm for our younger members. Thanks for the recipe DJ. It is lovely. Sort of cake/biscuit like.
Apologies though -
It is still In ounces. I am a clearly still a bilingual cook, so is DD aged 24!
I have GUESSED the metrics working on 25 g/ounce.
When I get time, next time I make I will convert properly.
However it is so delicious that you may want to try it.
3 ozs butter (90g) ( can use marg)
2 ozs sugar (60g)
5 ozs SR flour (155g)
2 ozs Sultanas (60g)
2 ozs cherries. (60g)
1 d golden syrup
Melt butter, sugar and GS. Add fruit and flour, stir well.
If using add fruit and flour on reverse
Put in Swiss roll tin, or half expanding tray bake tin, or squared cake tin.
Bake 160 (approx 20) mins until golden.
It spreads as it cooks and when cool cut into squares.
Other fruits, nuts etc can be substituted.
Enjoy.
members' comments
cookie - this is ever so quick and easy. I melted the sugar, butter and golden syrup on 50 degrees, speed 2 for 3 minutes 30 seconds.
I added the flour and fruit and mixed it for 12 seconds, speed 2, on reverse. It looks lovely. I put it in a 7 inch by 11 inch lamington tin. Just checked 18cm by 28 cm for our younger members. Thanks for the recipe DJ. It is lovely. Sort of cake/biscuit like.