I arrived in New Zealand in the late 80’s and we moved to a peaceful cul de sac in the Christchurch suburb of Casebrook. My neighbour Pearl, would bake goodies on Sunday afternoon and I credit her for introducing me to Kiwi cuisine. I learnt about pikelets and crumpets as well as slices and scones. This fruit and nut squares recipe has been in my collection since then.
INGREDIENTS
180 grams butter
180 grams sugar
1 tablespoon golden syrup
½ teaspoon soda
250 grams dried fruit (apricots, sultanas and dates)
1 egg, lightly beaten
½ cup walnut pieces
180 grams high grade flour
1 teaspoon baking powder
METHOD
Melt butter, sugar and golden syrup in a large microwave safe bowl. (5-6 minutes on high). Remove from heat. Add soda and dried fruit. Cool slightly. Mix in the egg and walnut pieces. Fold in the flour and baking powder.
Spread into a greased sponge roll tin (approximately 22cms x 26cms) and bake at 160 degrees Celsius for 25 minutes. At the end of cooking, turn off the heat but leave in the oven for another 15 -20 minutes. Allow to cool and dust with icing sugar before cutting into squares.