Butterscotch Nut Slice

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.

Steps

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.

Ingredients

butter, superfine sugar, egg, plain flour, self-rising flour, salt, macadamia nuts, brazil nuts, dark brown sugar, heavy cream