Butterscotch Nut Slice

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• butter, for greasing the pan
• 2 tablespoons superfine sugar
• 1/4 cup butter, cut into cubes and at room temperature
• 1 egg, whisked lightly
• 1 cup plain flour
• 2 tablespoons self-rising flour
• 1 pinch salt
• 4 ounces macadamia nuts
• 4 ounces brazil nuts
• 1 cup dark brown sugar, firmly packed
• 3/4 cup butter, cut into cubes and at room temperature
• 1/4 cup heavy cream
• 2 tablespoons plain flour

Recipe

• 1 pre-heat oven to 350 deg f.
• 2 grease an 8” x 12” x 2” slab pan with butter, then line with non-stick baking paper.
• 3 in a medium sized bowl, beat the sugar and butter together with an electric beater for 3 to 4 minutes, or until creamy in texture and color.
• 4 next, add the egg and beat until well combined.
• 5 sift the plain flour, self-rising flour and salt together over the butter mixture.
• 6 working quickly, use your hands to bring the ingredients together to form a ball.
• 7 don’t worry if it is still a bit crumbly.
• 8 place pastry in the prepared pan and press out to cover the base.
• 9 this can be done, easily, by rolling over the pastry with a thick glass, and then using your fingers to maneuver the pastry into the corners and to the edges of the pan.
• 10 prick the pastry all over with a fork, cover with plastic wrap and rest in the fridge for 10 minutes.
• 11 bake pastry in oven for 12 minutes, or until firm and a light golden color.
• 12 put to one side and leave to cool.
• 13 cut macadamia nuts in half, and roughly chop brazil nuts to a comparable size.
• 14 place the brown sugar and butter in a medium sized saucepan and cook, stirring, until butter melts and the mixture comes to the boil.
• 15 remove from heat and stir in cream and flour.
• 16 mix with a hand-held whisk until smooth.
• 17 add nuts and stir in well.
• 18 return pan to medium heat and stir until mixture comes to the boil.
• 19 pour butterscotch nut mixture over cooled pastry base, and smooth the surface to cover base evenly.
• 20 bake in the pre-heated oven for 12 to 15 minutes, until topping is bubbling and becoming dark around the edges.
• 21 the mixture starts bubbling fairly soon after placing in oven – don’t worry, but check frequently to ensure edges are not burning.
• 22 cool in pan.
• 23 turn out onto a board, remove paper and cut into fingers or square pieces.
• 24 serve warm with ice-cream, or cool with tea or coffee.
• 25 can be stored in a container in the freezer.