Aunt Edna's Fruit Slices
A brown sugar biscuit base topped with dates, cherries, almonds, and coconut. Baked until golden and crunchy.
Prep Time 30 minutes mins
Cook Time 45 minutes mins
Base
- 4 oz or 110g self-raising flour
- pinch of salt
- 4 oz or 110g brown sugar
- 4 oz or 110g butter
Topping
- 6 oz or 175g dates, chopped
- 3 oz or 85g desiccated coconut
- 3 oz or 85g glacé cherries, chopped
- 2 oz or 55g almonds, chopped
- 2 eggs, well beaten
- 4 oz or 100g brown sugar
- 3 oz or 85g self-raising flour
- caster sugar, to dredge
For the base
Preheat oven to 325F/165C and line an 8"/20cm traybake tin with baking parchment.
Rub the butter into the flour. Add the sugar and salt and work in with your fingertips.
Press evenly into the tin and bake for 10-15 minutes until light golden.
Leave to cool slightly.
For the topping
Increase oven temperature to 350F/180C.
Mix the dates, cherries, almonds and coconut. Add the eggs, sugar and flour and mix well.
Spread over the cooled base and dredge with caster sugar.
Bake for 30-35 minutes until the topping is golden brown. Cool for a few minutes, then mark into slices. Cut when cool.
Keyword almonds, cherries, coconut, dates, traybake