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The two slices I made yesterday. Plan is to cut them into slices and freeze them for later eating.
2 cups flour
½ cup sugar
1/8 tsp salt
200g butter, cut up
1 cup firmly packed brown sugar
1 cup golden syrup)
125g butter
4 large eggs lightly beaten
2½ cups finely chopped pecans (note: 1 cup finely chopped, 1½ cups whole - I like the pecan chunks)
1 t vanilla extract
Combine flour, sugar, and salt in a large bowl; cut 200g butter thoroughly with pastry blender until mixture resembles fine crumbs. (or blend in food processor until lightly clumpy) Press mixture evenly into a greased 9x13 inch pan, using a piece of plastic wrap to press crumb mixture firmly into pan. Bake at 175C for 30 minutes or until lightly browned.
Combine brown sugar, golden syrup, and 125g butter in a saucepan; bring to boil over medium heat, stirring gently. Remove from heat. Stir 1/4 of hot mixture into beaten eggs [to temper the eggs]; add to remaining hot mixture. Stir in pecans and vanilla. Pour filling over crust. Bake at 175C for 35 minutes or until set. Cool completely in pan or until set. Cut into bars.
--
recipe: dulce du leche blondies
Never tried this one before - the dulce du leche layer wasn't as distinct as I hoped it would be, but I hadn't really done it quite right. However, there was some good encrustation along the edges where the dulce du leche had gone to medium crack.
Pecan Squares
2 cups flour
½ cup sugar
1/8 tsp salt
200g butter, cut up
1 cup firmly packed brown sugar
1 cup golden syrup)
125g butter
4 large eggs lightly beaten
2½ cups finely chopped pecans (note: 1 cup finely chopped, 1½ cups whole - I like the pecan chunks)
1 t vanilla extract
Combine flour, sugar, and salt in a large bowl; cut 200g butter thoroughly with pastry blender until mixture resembles fine crumbs. (or blend in food processor until lightly clumpy) Press mixture evenly into a greased 9x13 inch pan, using a piece of plastic wrap to press crumb mixture firmly into pan. Bake at 175C for 30 minutes or until lightly browned.
Combine brown sugar, golden syrup, and 125g butter in a saucepan; bring to boil over medium heat, stirring gently. Remove from heat. Stir 1/4 of hot mixture into beaten eggs [to temper the eggs]; add to remaining hot mixture. Stir in pecans and vanilla. Pour filling over crust. Bake at 175C for 35 minutes or until set. Cool completely in pan or until set. Cut into bars.
--
recipe: dulce du leche blondies
Never tried this one before - the dulce du leche layer wasn't as distinct as I hoped it would be, but I hadn't really done it quite right. However, there was some good encrustation along the edges where the dulce du leche had gone to medium crack.