Prep 15 mins
Cook 40 mins
These are crunchy, caramelly, nutty and meringuey (if there is such a word). With that combination you KNOW they have to be good! This recipe is adapted from a book on Texas Cooking sent to me by Starlita from Texas.
- 120 g butter, chopped
- 1⁄2 cup dark brown muscovado sugar, firmly packed
- 1 1⁄4 cups plain flour
- 2 eggs
- 1 cup brown sugar
- 1 cup walnuts, coarsely chopped
- 1⁄2 cup shredded coconut (NOT dessicated)
- 2 tablespoons plain flour
- 1 teaspoon vanilla extract or 1 teaspoon vanilla essence
- 1 pinch salt
- Preheat oven to 180C (350F).
- Grease a shallow sided baking tin measuring approximately 27cm x 17cm (10 1/2" x 6 1/2") or 20cm (8") square.
- With a mixer or in a food processor, cream butter and dark brown sugar.
- Add flour and, with your hands, or using'pulse' on the food processor, mix until the mixture resembles fine breadcrumbs.
- (If using a food processor, scrape down sides once or twice to ensure all butter is incorporated into the flour).
- Tip mixture into the prepared baking tin and, if necessary, run between your fingers to get rid of any buttery lumps.
- Using your fingers, spread mixture evenly into pan and press down lightly.
- Bake in preheated 180C (350F) oven for 20 minutes.
- Meanwhile, using a mixer, beat eggs until frothy.
- Gradually add brown sugar, beating between each addition, and beat until the mixture is thick.
- Mix together flour and coconut, and then, using a spoon, fold into the egg mixture.
- Add walnuts and mix well.
- Add vanilla and salt and mix well.
- Remove biscuit base from the oven and pour topping as evenly as possible onto the biscuit base.
- Use the back of a spoon to spread the topping evenly across the biscuit base.
- Return to the oven for 15-20 minutes until topping is puffed and crisp.
- Cut into squares when cool and don't worry that the meringue-like topping breaks up when you do this- that's what's supposed to happen.
- Store in an airtight tin.