• 3 cups of dried fruit such as papaya, pineapple, figs, apricots, prunes, cranberries, raisins and cherries (coursely chopped)
• 1 cup assorted nuts, such as almonds, pistachio, brazil and hazelnuts
• 3/4 cup flour
• 1/2 tsp mixed spirce
• 2 lightly beaten eggs
• 100 g melted dark chocolate

Preheat the oven to 150 C.  Put  all dried fruit and nuts in a bowl then add all the other ingredients and mix well.  Press the mixture into a greased slice tin and bake for 30 minutes or until firm to touch. Cut into bars when cold and store in an airtight container.

• 2 c plain flour
• 1 tsp baking powder
• 1 c rolled oats
• 2/3 c brown sugar
• 250 gm glace ginger
• 2/3 c dried apricot
• 160 g butter (melted)
• 2 eggs

Preheat the oven to 180C.  Combine all the dry ingredients in a large bowl.  Make a well in the centre and stir in the butter and egg.  Mix well and then form into balls and place on an oven tray allowing room for spreading.  Bake for 15-18 mins until golden.  Decorate with melted white chocolate when cool if desired.