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- 3 x egg whites
- 1/2 cup castor sugar
- 1 cup plain flour
- 150 g dried fruits (e.g sulatanas, dried apricots, dates, cranberries etc)
- 150 g nuts (e.g macadamias, pistachios, almonds, walnuts etc)
Preheat oven to 180 C and grease and line a loaf tin.
Beat the egg whites with an electric beater until soft peaks form. Add the sugar gradually and beat until dissolved and firm peaks form in the meringue mixture and it becomes thick and glossy.
Fold in the sifted flours and mixture of fruit and nuts to the meringue mixture. Spread mixture into greased loaf tin and bake for 30 minutes or until golden brown. Let the loaf cool in tin and then remove and wrap in a clean tea towel for a couple of hours to cool completely.
Using an electric knife cut into very thin slices. Place slices onto a lined baking tray in a single layer and bake at 150 C for 30-35 minutes or until dry and crisp. You will need to keep an eye on these biscuits so that the dried fruit does not burn.
Optional serving options: Drizzle slices with melted white or dark chocolate for a more decadent biscuit.
Fruit & Nut Bread will keep for at least a month in an airtight container.
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I am going to try this as I want to give my family edible Christmas presents this year!