Ingredients
– 1 pack of shortcrust pastry (about 500g)
– 2 cups mixed dried fruit
– 100g almond meal (ground almonds)
– 100g unsalted butter, softened
– 1 cup brown sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 teaspoon ground cinnamon
– 1 tablespoon plain flour
– 1 egg, beaten (for egg wash)
Method
1. Preheat the oven to 190°C (375°F) and grease a muffin tin.
2. Roll out the shortcrust pastry on a clean surface and cut out circles to fit the muffin tin.
3. Mix the dried fruit, almond meal, softened butter, brown sugar, eggs, vanilla, cinnamon, and plain flour in a bowl.
4. Spoon the mixture into each pastry shell, filling them just below the top.
5. Brush the edges with beaten egg and bake for about 20-25 minutes until golden brown.
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