Saluyot Delightful Cooking

Ingredients:

¼ cup packed dark brown sugar
½ cup white sugar
1 tbsp glucose
1 tbsp dark rum
2 whole eggs
1 cup butter, melted
1 ¼ cups sifted all-purpose flour
½ tbsp sifted baking powder
¼ tsp cinnamon powder
½ tsp fine salt
½ cup local glazed fruits
½ cup raisins
½ chopped dried apricot
½ cup shredded dried coconut

Procedure:

Preheat the over to 350°F. Line a 7 by 11 inches rectangular baking pan with a sheet of Glad Foil, dull side up. Set aside.

In a large mixing bowl combine the following ingredients using a wire whip – brown sugar, white sugar, glucose, rum and eggs. Beat until smooth.

Then pour in melted butter. Beat until incorporated. Then add the rest of ingredients. Beat until blended.

Transfer the batter to the prepared baking pan. Bake for 35 to 40 minutes or until a toothpick inserted in all four corners comes out clean.

Brush the top surface with 1 tbsp of dark rum. Allow to cool at room temperature and then chill overnight for best results.

Slice the cookies into 24 bars. Wrap individually in Glad Foil and then in colored cellophane for an attractive, metallic holiday look.

Wrapping in foil also preserves the flavor of this mini fruit cake bar.

Manila Bulletin, December 23, 2005


Proceed now to Chocolate Recipes

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