Ingredients:

45g puffed rice cereal

100g milk powder

125g icing (confectioners') sugar

90g desiccated coconut

160g chopped red and green glace cherries

55g sultanas

250g copha (white vegetable shortening)

Preparation:

1. Line a shallow 18*28 cm tine with foil. Put the puffed rice, milk powder, icing sugar, coconut, glace cherries and sultanas in a large bowl and stir. Make a well in the center.

2. Melt the shortening over low heat, cool slightly, then add to the well in the puffed rice mixture. Stir with a wooden spoon until all the ingredients are moistened.

3. Spoon the mixture into the prepared tin and smooth down the surface. Refrigerate for 30 minutes, or until completely set. Remove from the tin, and peel away and discard the foil. Cut into 24 small triangles to serve.

Editor: Donald