This recipe is suitable any time of the year as the plain flour can be substituted for fine matzah meal during Pesach.

Cut up for tea, use for picnics and packed lunches too!

METHOD:

1  Preheat the oven to 180°C/ 160°C fan / Gas mark 4.

2 Line and grease a baking tin measuring 22cm x 22cm x 4 cm deep.

3  Make the base by sifting the flour and sugar into a bowl and pouring the melted butter and chocolate. Mix well, then press evenly into the base of the baking tin.

4 Bake for 20 minutes, then leave to cool slightly.

5 For the topping, put the sugar, butter and golden syrup in to a pan over a medium heat.

6 Stir often to dissolve the sugar but don’t let the mixture boil.  Add the cream and mix well

7 Add the nuts and stir until coated with the sauce.

8 Spread evenly over the cooked base and bake for 10 minutes.

Leave to cool for 10 minutes before cutting into squares

Ingredients:

For the base:

450g plain flour/ fine matzah meal

130g light brown muscovado sugar

200g butter/ non-dairy margarine – melted

100g plain chocolate – melted

Topping:

120g dark brown muscovado sugar

75g butter/non-dairy margarine

40g golden syrup

1 tablespoon double cream/soya cream (not for use during Pesach)

300g mixed nuts – almonds, walnuts, pistachio and macadamia or pecans

 

Preparation time:

20 mins

Cooking time:

30 Mins

Makes 24