sharing recipes from one generation to the next
This is another of those yummy treats that have memories dating back to my early childhood holidays spent with family friends on their farm. I am always looking for treats that can be adapted to fit within my granddaughter’s wheat free dietary regime. This proved to be easily adapted, though the texture of the slice was a little softer than I remembered, so I have omitted an egg and an optional tablespoon of rum or orange juice from the original recipe.
125 g wheat free plain sweet biscuits (I used Arnott’s Rice Cookies)
125g brown sugar
2 tablespoons unsweetened cocoa
1/2 cup chopped walnuts
1/2 cup raisins
Roughly crush the biscuits then mix together with the brown sugar and sifted cocoa. Stir through the walnuts and raisins. Melt the butter then stir thoroughly with the dry ingredients.
Press firmly into a greased and paper lined 30cm square slice tin then chill. Top with icing and when set cut into fingers. Store in an airtight container in the fridge. Makes 32 fingers.
1 cup icing sugar
1 tablespoon unsweetened cocoa
1 tablespoon butter
2 tablespoons warm water
Mix all the ingredients together to a soft cream, then spread on the slice.