Line a shallow 30 x 20cm tin with
foil. Put all the ingredients in a large
bowl and stir. Make a well in the centre. Melt the shortening over low heat,
cool slightly, then add to the well in the puffed rice mixture. Stir with a wooden spoon until
ingredients moistened. Spoon the mixture into the prepared
tin and smooth down the surface. Refrigerate for 30 minutes, or till
set. Remove form tin, peel away and discard
foil. Cut into 20 small triangles, ready to
serve.
