Winter calls for a few extra calories, so we’ve rediscovered an old classic to treat the family with when the cooler and darker days need a little sweetening up. This Honey and Nut Slice is a great way to make use of our huge range of West Australian Honey and local nuts.
Makes 23cm x 32cm slice
Slice into 30 or more squares
- 250g unsalted butter, room temp
- 200g caster sugar
- 2 egg yolks
- ½ tsp vanilla extract
- 240g plain flour
- 60g self-raising flour
- ½ tsp salt
- 160g unsalted butter
- 240g brown sugar
- 244g Sawyers or other West Australian honey
- 100ml coconut cream or full fat cream
- 2 tsp vanilla extract
- ½ tsp salt
Preheat oven to 180°C. Line your baking tin with baking paper.
In a large bowl, beat butter and sugar using a stand or electric mixer, for 5 minutes or until light and fluffy. Add yolks one at a time, beating after each addition.
Add sifted flour and salt and mix on low until combined. Scrape the dough into your prepared tin and press down heavenly across the base.
Use a straight glass to even out the dough if need be. Bake for 25-30 mins or until golden brown.
In a saucepan over medium heat, add butter, sugar, and honey.
Bring to a boil. Boil for 2 minutes, then add cream and boil for another minute. Remove from heat then stir through vanilla extract and salt. Add nuts then stir to combine.
Pour topping over your base and roll the tin from side to side to get an even spread. Bake for 18-22 mins, or until the entire top is bubbly.
Remove from the oven and allow to cool completely before slicing the top firms up. Slice into 30 or more pieces as the slice is very sweet.