Butterscotch Almond Slice
This nutty, buttery, honeyed slice is a family favourite and will be gone before you know it…
|Preparation Time:||20 minutes|
|Cooking time:||30 minutes|
- 180g butter, sofetened
- 2/3 cup icing sugar
- 2 tablespoons honey
- 2 cups plain flour
- 1 egg, lightly (see note for Egg Free)
- 1/2 teaspoon baking powder
- 100g ground almonds
- 125g butter, extra
- 2 tablespoons caster sugar
- 1/4 cup honey
- 200g flaked almonds
Beat butter, icing sugar and honey together until light and creamy. Beat in egg. Stir in flour, baking powder and ground almonds to make a soft dough. Using lightly floured fingers, press into a Swiss roll tin (25cm x 38cm, or similar). Bake at 180°C for for 10-15 minutes until lightly golden on the edges. Melt extra butter, honey and sugar in a large saucepan and simmer for 3-5 minutes or until golden. Stir in almonds. Working quickly, spread over pastry base using a spatula or the back of a spoon. Bake at 180°C for 10-15 minutes until golden brown. Allow to cool in the tin. Cut into into fingers and store in an airtight container.
EGG FREE VERSION
For an egg free version, replace egg with 2 teaspoons of egg substitute powder mixed with 2 tablespoons water.
Substitute chopped macadamias or hazelnuts, or a mixture, for almonds.
|Date Created:||February 24, 2019|