These tasty fruit squares are perfect over the festive season. Cut them quite small when you make them and keep in a Tupperware in the fridge – enjoy at tea time! It makes about 30.
Ingredients:
2 packets Bakers tennis biscuits
250g butter
¼ cup sugar
500g cake fruit mix
2 eggs
1 teaspoon vanilla essence
1 box cherries; chopped and dusted in flour (200g)
Small amount of flour to dust the cherries
1 packet pecan nuts; chopped (100g)
Method:
Line a baking tray with tinfoil and Spray and Cook. Lay biscuits out 5×5 or 6×4.
Break up the leftover biscuits into smaller pieces (not tiny pieces).
Melt the butter and the sugar in a pot on the stove, turn to low heat and then add the cake fruit mix. Let simmer (low heat) for about 5 minutes and take off the stove. Let the mixture cool a bit.
Chop up your cherries and lightly dust with a little flour.
Chop up your pecan nuts.
Beat the 2 eggs with the vanilla essence and add to the butter and fruit mix when a little cool (you do not want to make scrambled egg!).
Now add the broken biscuit pieces and the chopped cherries and chopped pecan nuts. Mix well together.
Pile the mixture on top of the biscuit base and spread evenly so you cannot see the biscuit base. Smooth the top and then cover with glad wrap and put in freezer to harden.
Once hard, cut into squares and store in a sealed container in the fridge. You can dust with icing sugar if you would like to.
Source: Danielle, Pheka