2 sheets Rice paper
100g Almonds
60g Hazelnuts
60g Pecans
30g Pistachios
60g Dried Apricots, roughly chopped
60g Turkish Figs, roughly chopped
70g Prunes
30g Sultanas
30g Mixed Peel
1 cup Gluten free flour
175g Honey
175g Sugar
2 tsp Ground Cinnamon
1 tsp Ground Ginger
1 tsp Mixed Spice
1) Preheat oven to 180C
2) Line a 20cm square tin with non-stick baking paper, and arrange rice paper in the base
3) Combine nuts and lightly toast on a tray in the oven (approx 5-10 mins)
4) Combine dried fruit in a large bowl
5) Sieve dry ingredients into bowl with fruit, add warm nuts
6) Combine dry ingredients with fruit and nuts and mix until evenly covered
7) In a saucepan bring sugar and honey to the boil. Then add to the rest of the ingredients
8) Work all ingredients together until well combined. (The mixture will be quite stiff and sticky and hot to touch)
9) Press mixture evenly into the rice paper lined tray, and bake for 40-45 minutes
10) Cool in tin, and store in an airtight container at room temperature