Preheat oven to 160℃. Line a 18cm x 28cm lamington pan with baking paper.
Place in a saucepan the sugar, honey, butter and fruit mince. Stir over a low heat until sugar is dissolved. Remove from the heat.
Sift the flour, cocoa and spices (if you are using normal plain flour add 1/2 teaspoon Relief OR 1 teaspoon Bake Aid) into a large bowl.
Grate the zest of the orange over the flour and spices.
Chop the figs and add to the flour mix with the nuts, the fruit mince mixture and a pinch of salt.
Stir all the ingredients to combine well - it will be quite stiff.
Pour into the prepared pan and a spatula or wet hands to press the top all over until smooth.
Bake for 15- 20 minutes until firm on top. Cool in the pan.
Invert onto a cutting board and dust with icing sugar. Cut lengthways into 5 thin strips then cut widthways into 8 sections to form forty 3 cm squares.
Keep for up to 1 month in an airtight container in the fridge.
Ingredients
Directions
Preheat oven to 160℃. Line a 18cm x 28cm lamington pan with baking paper.
Place in a saucepan the sugar, honey, butter and fruit mince. Stir over a low heat until sugar is dissolved. Remove from the heat.
Sift the flour, cocoa and spices (if you are using normal plain flour add 1/2 teaspoon Relief OR 1 teaspoon Bake Aid) into a large bowl.
Grate the zest of the orange over the flour and spices.
Chop the figs and add to the flour mix with the nuts, the fruit mince mixture and a pinch of salt.
Stir all the ingredients to combine well - it will be quite stiff.
Pour into the prepared pan and a spatula or wet hands to press the top all over until smooth.
Bake for 15- 20 minutes until firm on top. Cool in the pan.
Invert onto a cutting board and dust with icing sugar. Cut lengthways into 5 thin strips then cut widthways into 8 sections to form forty 3 cm squares.
Keep for up to 1 month in an airtight container in the fridge.
