Butterscotch Nut Slice

Instructions

1. Pre-heat oven to 350 deg F.
2. Grease an 8" x 12" x 2" slab pan with butter, then line with non-stick baking paper.
3. In a medium sized bowl, beat the sugar and butter together with an electric beater for 3 to 4 minutes, or until creamy in texture and color.
4. Next, add the egg and beat until well combined.
5. Sift the plain flour, self-rising flour and salt together over the butter mixture.
6. Working quickly, use your hands to bring the ingredients together to form a ball.
7. Don't worry if it is still a bit crumbly.
8. Place pastry in the prepared pan and press out to cover the base.
9. This can be done, easily, by rolling over the pastry with a thick glass, and then using your fingers to maneuver the pastry into the corners and to the edges of the pan.
10. Prick the pastry all over with a fork, cover with plastic wrap and rest in the fridge for 10 minutes.
11. Bake pastry in oven for 12 minutes, or until firm and a light golden color.
12. Put to one side and leave to cool.
13. Cut macadamia nuts in half, and roughly chop Brazil nuts to a comparable size.
14. Place the brown sugar and butter in a medium sized saucepan and cook, stirring, until butter melts and the mixture comes to the boil.
15. Remove from heat and stir in cream and flour.
16. Mix with a hand-held whisk until smooth.
17. Add nuts and stir in well.
18. Return pan to medium heat and stir until mixture comes to the boil.
19. Pour butterscotch nut mixture over cooled pastry base, and smooth the surface to cover base evenly.
20. Bake in the pre-heated oven for 12 to 15 minutes, until topping is bubbling and becoming dark around the edges.
21. The mixture starts bubbling fairly soon after placing in oven - don't worry, but check frequently to ensure edges are not burning.
22. Cool in pan.
23. Turn out onto a board, remove paper and cut into fingers or square pieces.
24. Serve warm with ice-cream, or cool with tea or coffee.
25. Can be stored in a container in the freezer.