- 140g butter, plus extra for the tin
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 large eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 350g light muscovado sugar
- 2 tsp vanilla extract
- 250g self-raising flour
- 100g bar milk chocolate (we used Green & Black's), cut in big chunks
Milk chocolate is classically made from dark chocolate of low cocoa solid content and a higher…
- 100g macadamia or pecan nuts, coarsely chopped
Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…
- icing sugar for dusting
Preheat the oven to fan 160C/conventional 180C/gas 4. Melt the butter in a small bowl and leave to cool. Butter a shallow tin about 20 x 24cm. In another bowl, beat the eggs. Melt the butter, then add to eggs with the sugar and vanilla. Tip in the flour and stir in with the chocolate and three-quarters of the nuts. Don’t over-beat.
Spread the mixture in the tin, scatter over the rest of the nuts and bake for 25-30 minutes, then cut into 12 bars. Dust with icing sugar.