Yields40 Servings

 110 g caster sugar
 175 g honey
 50 g unsalted butter
 300 g fruit mince ( if you are using bottled fruit mince stir through 1/8 teaspoon Relief)
 250 g Biohawk Plain flour with Bake Aid
 100 g cocoa powder
 1 tsp cinnamon
 1 tsp mixed spice
 1 orange
 100 g roasted hazelnuts
 100 g pistachios
 100 g macadamias
 100 g dried figs
 Relief

1

Preheat oven to 160℃. Line a 18cm x 28cm lamington pan with baking paper.

2

Place in a saucepan the sugar, honey, butter and fruit mince. Stir over a low heat until sugar is dissolved. Remove from the heat.

3

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.

4

Grate the zest of the orange over the flour and spices.

5

Chop the figs and add to the flour mix with the nuts, the fruit mince mixture and a pinch of salt.

6

Stir all the ingredients to combine well - it will be quite stiff.

7

Pour into the prepared pan and a spatula or wet hands to press the top all over until smooth.

8

Bake for 15- 20 minutes until firm on top. Cool in the pan.

9

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.

10

Keep for up to 1 month in an airtight container in the fridge.

Ingredients

 110 g caster sugar
 175 g honey
 50 g unsalted butter
 300 g fruit mince ( if you are using bottled fruit mince stir through 1/8 teaspoon Relief)
 250 g Biohawk Plain flour with Bake Aid
 100 g cocoa powder
 1 tsp cinnamon
 1 tsp mixed spice
 1 orange
 100 g roasted hazelnuts
 100 g pistachios
 100 g macadamias
 100 g dried figs
 Relief

Directions

1

Preheat oven to 160℃. Line a 18cm x 28cm lamington pan with baking paper.

2

Place in a saucepan the sugar, honey, butter and fruit mince. Stir over a low heat until sugar is dissolved. Remove from the heat.

3

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.

4

Grate the zest of the orange over the flour and spices.

5

Chop the figs and add to the flour mix with the nuts, the fruit mince mixture and a pinch of salt.

6

Stir all the ingredients to combine well - it will be quite stiff.

7

Pour into the prepared pan and a spatula or wet hands to press the top all over until smooth.

8

Bake for 15- 20 minutes until firm on top. Cool in the pan.

9

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.

10

Keep for up to 1 month in an airtight container in the fridge.

Chocolate Panforte