Caramel almond slice

1.Preheat oven to moderate, 180°C. Lightly grease and line a 20cm x 30cm slice pan with baking paper, extending paper 5cm over long sides.

2.In a small bowl, using an electric mixer, beat butter and icing sugar together until pale and creamy. Stir in yolks and flour until well combined.

3.Press over pan base. Bake for 10-12 minutes, until lightly golden. Reduce oven to moderately slow, 160°C.

4.In a medium saucepan, combine sugar, butter and honey. Stir over a low heat until sugar dissolves. Simmer for 3-5 minutes, until mixture is golden. Stir in almonds.

5.Spread almond mixture evenly over biscuit base. Bake for 15-20 minutes, until topping is golden brown. Cool in pan for 5 minutes. Cut into squares while still warm. Allow to cool completely. Store in an airtight container.