Ingredients
2 cups dried fruit
roughly chopped
1 tsp vanilla paste
2 cups water
(500ml)
1 cup wholemeal flour
(225g)
1 tsp ground ginger
1 cup brown sugar
(160g)
¾ cup butter
chilled and diced (170g)
1 egg
cold
½ cup rolled oats
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 20 x 30cm lamington tin
- 1 baking paper
- 1 small saucepan
- 1 food processor
Instructions
- Preheat the oven to 180°C (160°C fan-forced) and line a 20 x 30cm lamington tin with baking paper.
- Place the dried fruit and vanilla in a small saucepan and cover with 2 cups water. Place over a gentle heat and cook for 10-15 minutes or until the fruit has softened completely into a jammy compote. Set aside to cool.
- Meanwhile, place the remaining ingredients in the bowl of a food processor and blitz just until the mixture resembles fine breadcrumbs. Place in the fridge until ready to bake.
- Press half of the mixture into the tin, cover with the fruit compote and then top with remaining mixture. Bake for 25 minutes or until golden on top. Let cool, then slice into squares.
Notes
Variation
You can use dried peaches, plums or pears for this recipe. On this occasion I used dried peaches.
