These bars are tasty and easy to make, and full of nuts so they are satisfying. They would work great as a homemade treat, or for a picnic or hike. They are especially appealing for the kids if they make them themselves. This amount makes about nine portions in an 8in x 8 in tin. I prefer to make this small amount, as they are best eaten on the day they are made.
45gr granulated sugar
1 large free-range egg
½ tsp vanilla essence
150g cream flour
¼ tsp baking powder
1/8 tsp sea salt
- Pre-heat the oven to 170C.
- Sift the flour, the baking powder and salt.
- Beat the butter and sugar in the bowl of an electric mixer using a spade attachment — until light and creamy.
- Add the egg and vanilla and then beat well.
- Add the dry ingredients and mix until just combined.
- Line the tin with a strip of parchment paper, allowing the ends to overhang slightly.
- Press the dough evenly into the tin, pressing up the sides to create a pie like shape to hold the filling.
- Bake for 12 to 15 minutes to set the crust — it doesn’t need to be golden.
- Set aside to cool.
80gr maple or golden syrup
150gr light brown sugar
185gr mixed toasted nuts (blanched almonds, cashew, pecan)
- Toast each of the nuts on a separate tray as they may take different times each. Just bake to golden at. Allow to cool before roughly chopping.
- Place the butter, syrup and sugar in a pot and cook over low heat to melt the butter.
- Increase the temperature, then boil for three minutes, stirring if it’s catching on base of pot.
- Next add the cream stir well until smooth again then add the nuts.
- Pour into the piecrust.
- Bake for 20 to 25 minutes to set the filling.
- Once cooked and set, remove from the oven and allow to cool fully before cutting.