Butterscotch Nut Slice

Recipe by Daydream
READY IN: 50mins
YIELD: 16 fingers




  • 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.
  • Don’t 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 – don’t 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.