Name: Butterscotch peanut slice
Cook time: 35 min
Total time: 35 min
Ingredients: 150 gram (4½ ounces) butter, chopped coarsely; 3/4 cup (165g) firmly packed light brown sugar; 1/4 cup (60ml) pouring cream; 1 cup (150g) plain (all-purpose) flour; 1/3 cup (50g) self-raising flour; 2 eggs; 1/4 cup (35g) coarsely chopped roasted unsalted peanuts; Butterscotch icing; 30 gram (1 ounce) butter; 1/4 cup (55g) firmly packed light brown sugar; 1 tablespoon milk; 1/2 cup (80g) icing (confectioners') sugar

Ingredients

150 gram (4½ ounces) butter, chopped coarsely

3/4 cup (165g) firmly packed light brown sugar

1/4 cup (60ml) pouring cream

1 cup (150g) plain (all-purpose) flour

1/3 cup (50g) self-raising flour

2 eggs

1/4 cup (35g) coarsely chopped roasted unsalted peanuts

Butterscotch icing

30 gram (1 ounce) butter

1/4 cup (55g) firmly packed light brown sugar

1 tablespoon milk

1/2 cup (80g) icing (confectioners') sugar

Method

1.Preheat oven to 170°C/340°F. Grease a shallow 22cm (9-inch) square cake pan; line base and sides with baking paper, extending paper 5cm (2 inches) over sides.

2.Stir butter, sugar and cream in medium saucepan over heat until sugar dissolves; bring to the boil. Reduce heat; simmer, uncovered, 2 minutes. Cool 10 minutes.

3.Stir sifted flours, eggs and nuts into butter mixture; spread mixture into pan.

4.Bake slice about 25 minutes. Stand slice in pan 5 minutes before turning, top-side up, onto wire rack to cool.

5.Meanwhile, make butterscotch icing. Stir butter, sugar and milk in small saucepan over low heat until smooth; bring to the boil. Remove from heat, stir in sifted icing sugar.

6.Spread slice with icing, leave to set before cutting into pieces.

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