Pecan caramel slice

Pecan caramel slice

By
From
Baking
Makes
14 pieces
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
150g plain flour
1/2 teaspoon baking powder
90g butter, diced
1 egg, lightly beaten
1 cup pecans, roughly chopped

Caramel topping

Quantity Ingredient
60g butter
1/3 cup golden syrup
75g firmly packed brown sugar
2 tablespoons self-raising flour, sifted

Method

  1. Preheat the oven to 180°C. Grease a 25 cm x 19 cm lamington tin and line the base and sides with baking paper.
  2. Sift the flour and baking powder into a bowl. Rub in the butter with your fingertips until the mixture resembles coarse breadcrumbs. Add the egg and mix to form a soft dough. Press over the base of the prepared tin, smoothing with the back of a spoon. Bake for 15 minutes.
  3. Meanwhile, to make the caramel topping, melt the butter in a small saucepan. Remove from the heat and add the golden syrup, sugar and flour. Stir until the mixture is smooth. Sprinkle the slice base with the pecans and pour over the caramel topping. Bake for another 15 minutes. Cool in the tin before cutting into fingers.

Tip

  • You can make the pastry in a food processor. It makes tender, light pastry in moments. Place the flour, baking powder and butter into a food processor fitted with the steel blade. Process until the mixtures looks like coarse breadcrumbs. Add the egg and process until the dough forms a ball. The pastry can be made ahead, wrapped in plastic wrap and stored in the refrigerator until required.

Note

  • Pecans have a high oil content so it is advisable to store them in the freezer to prevent any bitter flavour from developing.
Tags:
baking
bakery
margaret
fulton
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