CONDENSED MILKAND-PECAN SQUARES

“These are my new take on pecan pie. They freeze really well, so make a double batch and serve them warm with cream or ice cream”

Makes 12

EASY

GREAT VALUE

Preparation: 10 minutes, plus 15 minutes’ chilling time Baking: 40 minutes

For the base: butter 125 g sugar 100 g free-range eggs 2 vanilla paste 1T self-raising flour 180 g

condensed milk 1 x 385 g can free-range egg 1

Muscovado sugar 100 g vanilla paste 1t pecans 200 g, toasted

1 Preheat the oven to 180°C. To make the base, cream the butter and sugar together using an electric mixer, then add the eggs and vanilla and combine. Fold in the flour. 2 Line a 20 x 15 cm deep baking tray with baking paper, then press the cookie dough into the tin and chill for 15 minutes. Bake for 15 minutes.

3 While the base is baking, combine the condensed milk, egg, sugar, vanilla paste and pecans. Pour the mixture over the cookie base and bake for a further 25 minutes. 4 Allow to cool slightly before slicing and serving.