Fruit Bread Bars

Name: Fruit Bread Bars
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 60
Ingredients: 400 g liquid honey; 125 g demerara sugar; 250 g dried figs; 200 g Dark chocolate; 100 g Candied orange peel; 200 g dried cranberries; 200 g Hazelnut kernels; 300 g Flour; 2 TEASPOONS Baking soda; 2 TABLESPOONS Cocoa powder; 2 TEASPOONS Cinnamon; 1/2 TEASPOON ground cloves; 2 Eggs (size M); 1 pinch Salt; baking paper

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 60

400 g liquid honey
125 g demerara sugar
250 g dried figs
200 g Dark chocolate
100 g Candied orange peel
200 g dried cranberries
200 g Hazelnut kernels
300 g Flour
2 TEASPOONS Baking soda
2 TABLESPOONS Cocoa powder
2 TEASPOONS Cinnamon
1/2 TEASPOON ground cloves
2 Eggs (size M)
1 pinch Salt
baking paper

Directions

1
Heat honey and sugar in a pot while stirring (not over 80 °!). Remove from the heat, place in a bowl and let it cool down lukewarm. Dice the figs, chop the chocolate. Finely chop the candied orange peel, mix with cranberries, figs, chocolate and nuts.
2
Mix flour, baking soda, cocoa, cinnamon and cloves. Beat the eggs and salt with the whisk of the hand mixer until foamy. Add the honey mixture and continue beating briefly. First fold in the fruit mixture, then the flour mixture.
3
Line a baking tray with baking parchment, place the mixture on top. Spread the mixture with the back of a moistened tablespoon to form a rectangle (approx. 30 x 35 cm). Bake in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for 35-40 minutes.
4
Remove from the oven and leave to cool on a cake rack. Cut into approx. 60-70 strips (à approx. 2.5 x 6 cm). Airtight and stored in a cool place, the sticks will keep for at least 1 week.