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Grandpa Pencil's Recipe





  • 2 - 3 sheets Rice Paper
  • 350 g Sugar
  • 150 ml Water
  • 125 g liquid Glucose
  • 25 g liquid Honey
  • 1 large Egg White
  • A pinch Cream of Tartar
  • 50 g Glace Cherries or other glace fruit
  • 25 g chopped Angelica
  • 25 g Flaked Almonds, chopped
    Brazil Nuts or Hazel Nuts


 You will need
A heavy saucepan, a mixing bowl, an electric whisk and a 20 cm square sandwich tray


  • Dampen a 20 cm square sandwich tin and line the bottom with a sheet of rice paper.
  • Place sugar and water in the saucepan stirring over a low heat until the sugar has dissolved.
  • Add the glucose and honey.
  • Increase the heat and bring to the boil without stirring.
  • Boil to 135c
  • Whisk the egg white with cream of tartar until stiff.
  • Gradually pour in the hot syrup whisking all the time.
  • Continue whisking until the mixture begins to firm then quickly stir in the fruits and nuts.
  • Tip the mixture into the tin pressing down with a spatula.
  • Cover with a layer of rice paper and leave to set for at least 12 hours before cutting into individual portions.




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Published by Robin A Cartledge ~ ABN 19 924 273 138 ~ Low Head, Tasmania ~ Contact/Comment