Better Homes and Gardens (Australia) - - Food In A Flash -

Prepa­ra­tion time 10 mins plus 1 hour cool­ing Cook­ing time 30 mins Serves 12

Cook­ing oil spray, to grease 200g packet salted pret­zel twists ½ cup self-rais­ing flour

½ tsp ground cin­na­mon

¼ tsp ground nut­meg

125g un­salted but­ter, chopped,


½ cup raw caster su­gar 2 free-range egg yolks

1 tsp vanilla bean paste

½ cup pre­pared caramel sauce

(such as Caramel Top’n’ Fill)

STEP 1 Pre­heat oven to 170°C fan­forced (190°C con­ven­tional). Lightly grease a 35 x 12cm loose-bot­tomed rec­tan­gu­lar fluted tart tin with oil. STEP 2 Put 100g pret­zels in the bowl of a food pro­ces­sor. Pulse un­til a fine pow­der forms. Sift to re­move any large pieces. You should have ½ cup (re­serve any re­main­ing pow­der for another use). Mix in flour and spices. STEP 3 Com­bine but­ter and su­gar in a medium bowl. Us­ing an elec­tric hand mixer, beat for 3 min­utes, or un­til light and fluffy. Beat in yolks and vanilla.

STEP 4 Fold flour mix­ture into creamed mix­ture un­til a dough forms. Press into base of pre­pared tin, ex­tend­ing up the sides slightly.

STEP 5 Roughly chop re­main­ing pret­zels. Driz­zle caramel sauce over dough, then top with pret­zels, press­ing down lightly.

STEP 6 Bake for 30 min­utes, un­til golden and firm to touch. Cool in tin for 1 hour be­fore slic­ing.

Sweet, salty and crunchy – say hello to your new fave slice

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