Recipe

Butterscotch peanut slice

Jun 30, 2010 2:00pm
  • 35 mins cooking
  • Makes 16 Item
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Ingredients

Butterscotch peanut slice
  • 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

Butterscotch peanut slice
  • 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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