Pecan Caramel Slice
(150 g / 5.3 oz)
(3 oz) cut into cubes
(210 g / 7.5 oz) coarsely chopped
(115 g / 4 oz)
(75 g / 2.5 oz) firmly packed
Self Raising Flour
Preheat oven to 180°C or 160°C fan (350°F or 320°F fan).
Grease and line base and sides of a 30 cm x 20 cm (12 in x 8 in) pan.
Ensure baking paper extends 2 cm (3/4 in) above rim of pan.
Sift flour and baking powder into a bowl.
Rub in butter with fingertips, until mixture resembles coarse breadcrumbs.
Add egg and mix to form a soft dough.
Press into base of prepared pan, smoothing with back of a spoon.
Bake for 15 minutes.
Meanwhile, to make caramel topping, melt butter in a small saucepan.
Remove from heat and add golden syrup, sugar and flour.
Stir until mixture is smooth.
Sprinkle base with pecans and pour over caramel topping.
Bake for another 15 minutes.
Cool in pan, then use paper to lift out onto a wire rack to cool completely.
Cut into fingers.