Prep 20 mins
Cook 30 mins
Chewy butterscotch and crunchy nuts are a winning combination. It is hard to stop at one. We prefer them warm with ice-cream, or straight out of the freezer! Preparation time does not include resting pastry in the fridge for 10 minutes.
- 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
- Pre-heat oven to 350 deg F.
- Grease an 8 x 12 x 2 slab pan with butter, then line with non-stick baking paper.
- 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.
- Next, add the egg and beat until well combined.
- Sift the plain flour, self-rising flour and salt together over the butter mixture.
- Working quickly, use your hands to bring the ingredients together to form a ball.
- Dont worry if it is still a bit crumbly.
- Place pastry in the prepared pan and press out to cover the base.
- 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.
- Prick the pastry all over with a fork, cover with plastic wrap and rest in the fridge for 10 minutes.
- Bake pastry in oven for 12 minutes, or until firm and a light golden color.
- Put to one side and leave to cool.
- Cut macadamia nuts in half, and roughly chop Brazil nuts to a comparable size.
- Place the brown sugar and butter in a medium sized saucepan and cook, stirring, until butter melts and the mixture comes to the boil.
- Remove from heat and stir in cream and flour.
- Mix with a hand-held whisk until smooth.
- Add nuts and stir in well.
- Return pan to medium heat and stir until mixture comes to the boil.
- Pour butterscotch nut mixture over cooled pastry base, and smooth the surface to cover base evenly.
- Bake in the pre-heated oven for 12 to 15 minutes, until topping is bubbling and becoming dark around the edges.
- The mixture starts bubbling fairly soon after placing in oven dont worry, but check frequently to ensure edges are not burning.
- Cool in pan.
- Turn out onto a board, remove paper and cut into fingers or square pieces.
- Serve warm with ice-cream, or cool with tea or coffee.
- Can be stored in a container in the freezer.
This was so nice! It was a bit of work trying to get the thin bit of pastry to cover the bottom of the pan but I got there and the layer of butterscotch and nuts was so yummy! Next time though I think I might cook it for a little longer and watch that my edges don't stick to the paper. I used slivered almonds and macadamias and yes you can't just stop at one! THanks for the recipe.