2 ½ cups gluten free puffed rice or corn flakes
¼ cup fine coconut
½ cup slivered almonds
½ cup milk powder
1/3 cup pure icing sugar
1/3 cup currants
1 tablespoon mixed peel (optional if fructose intolerant)
1 tablespoon glazed cherries - chopped
¼ cup dried apricots – chopped
3.38 oz Copha/ Peerless shortening
(Use Crisco outside of Australia as a substitute for Copha. Although purists claim it doesn't work well. Palmin, available at some European specialty stores in the U.S. is suggested as a better substitute.)
1. Lightly grease a 5in by 11in baking tray with baking paper
2. Combined GF puffed rice bubbles or corn flakes, coconut, almonds, milk powder and icing sugar in a bowl. Add currants, mixed peel, cherries and apricots.
3. Melt shortening in a saucepan over gentle heat and pour immediately over dry ingredients. Stir well until combined.
4. Spread evenly in baking pan and refrigerate for at least 1 hour before cutting into finger size pieces for serving.
5. Dust with sifted GF pure icing sugar - optional
