How have you been? long for a sweet nutty snack, well here is your answer in one !
I stumbled across this recipe in one of my favourite cooking books Belinda Jeffery mix and bake.
Everything I've ever cooked out of it has turned out Amazing! and this was no exception. Sweet nutty and crunchy, with a lovely shortbread texture base without being too rich or heavy like some bases can be. The nut topping was so so yummy and moreish everyone was very sad to see the last two slice gone to our lovely old hairdresser and his wife, but they enjoyed it so much and that made the slice even more enjoyable and memorable.
oops those sticky crumbs
RECIPE: belinda jeffery Mix and bake
250g butter at room temperature
1 cup (220g) Caster sugar
2 egg yolks
1/2 tsp vallina extract
2cups(300g) plain flour
1/2cup(75g) sr flour
1/3(40g) custard powder
1/2 tsp salt
1 cup (220g) brown sugar
2 TBS honey
1/4 tsp salt
250g flaked almonds
1 tsp vanilla extract
Pre heat your oven to 180c
For the base:
in a large bowl beat the butter and sugar until light and creamy, now add in one egg yolk at a time until well mixed in, then add i your vanilla.
When this is all nice and mixed you can add in your flours, custard powder and salt, sift them if you like but i never bother and mix everything until nicely combined.
scrape the dough into a lined slice tin , pat out evenly with you're hands and then role a small glass over to compress the base.
Bake for 25-30 minutes until golden and puffy.
Meanwhile for the topping:
put the brown sugar, honey,butter and salt in a heavy base pan over a low heat string until the sugar is dissolved and the butter melted. Now stop stirring and simmer the mixture for ten minutes. Add the almonds and the vanilla and mix well.
When the base is ready remove form the oven and let the base cool slightly so that the base doesn't cave in when the almond mix gets put on. pour the topping onto the base and working quickly spread the mix to completely cove the base and until smooth. return to the oven for about another 15 minutes but keep an eye on it. Remove when the topping is slightly golden and bubbling.
Leave to cool, once almost cool turn out onto a chopping board and cut into scrummy bits !