ANNABELLE WHITE’S NUT SLICE

Store this no-bake slice in a sealed container in the fridge, then whip it out as the perfect addition to an afternoon tea. It’s extra good served with a scoop of icecream on top.

125g butter, chopped

2 tablespoons golden syrup

200g sweetened condensed milk

250g Arrowroot biscuits, crushed

(use a food processor)

½ cup slivered almonds, toasted (to toast,

cook in a dry pan for a few minutes)

60g Kremelta vegetable shortening

250g block hazelnut chocolate, chopped

1 Line a greased square 23cm x 23cm cake tin

with baking paper.

2 Combine butter, golden syrup and condensed milk in a saucepan, stir over low heat until butter is melted, then simmer very gently for 2 minutes.

3 Place the crushed biscuits and nuts in a large bowl and add the butter mixture. Mix well, and press evenly into the cake tin.

4 Combine the Kremelta and chocolate in a pot (you can use the butter pot), and stir over low heat until just melted, then pour over the slice and refrigerate.

5 Serve small, thin slices with tea or coffee.