Yuletide Slices
During the month of December the kitchen is a hive of activity with the housewife baking for the festive season (sic). I hope that these recipes will help you fill your freezer.
- Preparation
- 1 hour
- Cooking
- 25 minutes
Ingredients
Pastry
- 6oz plain flour
- 3oz hard margarine
- pinch of salt
- 1 tablespoon caster sugar
- 6 teaspoons cold water
Filling
- 1oz melted butter
- 2oz caster sugar
- 2oz coconut
- 2oz raisins
- 1 beaten egg
- 2oz currants
- 2oz cherries, chopped
- 2oz walnuts, chopped
To finish
- 8oz icing sugar
- 3 tsp lemon juice
- water
Method
- Make up pastry as for shortcrust. Wrap in cling film and chill for 30 minutes. Use to line a swiss roll tin.
- Put all dry ingredients into a large bowl. Add beaten egg and melted butter. Mix well.
- Spread filing over base of pastry-lined tin and bake for approximately 25 minutes at gas5, 375E, 190C until golden brown.
- Remove from oven. Mix icing sugar, lemon juice and enough water to make a soft icing and use to ice tart whilst still hot.
- Leave to go cold and cut into fingers.
Will freeze.