Crumbly but­ter­scotch

NewsMail - Wide Bay Rural Weekly - - News -

THIS is a lovely recipe for a but­ter­scotch slice that I tend to make dur­ing har­vest, it can be dressed up as a fancy slice or knocked around in the tucker box. The recipe uses con­densed milk, but­ter and golden syrup to make a but­ter­scotch sauce that can eas­ily be eaten on its own.

For the base: 150g but­ter, soft­ened; 1/2 cup su­gar; 1 large egg; 1 tsp vanilla ex­tract; 1 cup self-rais­ing flour; 1 cup all-pur­pose flour.

For the fill­ing: 100g but­ter; 2 heap­ing ta­ble­spoons of golden syrup; 1 can of sweet­ened con­densed milk.

Pre­heat oven to 180°C. To make the base com­bine the but­ter, su­gar, egg and vanilla in a food pro­ces­sor or mixer, process un­til light and fluffy.

Add in the flours, then process un­til a dough forms. Take 3/4 of the mix­ture and press into a square bak­ing tin lined with bak­ing pa­per. Sit the re­main­ing dough aside.

For the fill­ing, melt the but­ter in a pot, add the golden syrup and stir. Re­move from heat and add con­densed milk, mix­ing un­til all the liq­uids are in­cor­po­rated. Pour the fill­ing over the dough in the tin.

Coarsely sprin­kle with your fin­gers (rub­bing) the re­main­ing piece of dough on top of the fill­ing. Bake for 30–45 min­utes, un­til the crust is golden and the fill­ing has browned. Let cool be­fore cut­ting.


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