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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 20 |
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These are crunchy, caramelly, nutty and meringuey (if there is such a word). With that combination you KNOW they have to be good! This recipe is adapted from a book on Texas Cooking sent to me by Starlita from Texas. Ingredients:
120 g butter, chopped |
1/2 cup dark brown muscovado sugar, firmly packed |
1 1/4 cups plain flour |
2 eggs |
1 cup brown sugar |
1 cup walnuts, coarsely chopped |
1/2 cup shredded coconut (not dessicated) |
2 tablespoons plain flour |
1 teaspoon vanilla extract or 1 teaspoon vanilla essence |
1 pinch salt |
Directions:
1. Preheat oven to 180C (350F).
2. Grease a shallow sided baking tin measuring approximately 27cm x 17cm (10 1/2 x 6 1/2 ) or 20cm (8 ) square.
3. With a mixer or in a food processor, cream butter and dark brown sugar.
4. Add flour and, with your hands, or using'pulse' on the food processor, mix until the mixture resembles fine breadcrumbs.
5. (If using a food processor, scrape down sides once or twice to ensure all butter is incorporated into the flour).
6. Tip mixture into the prepared baking tin and, if necessary, run between your fingers to get rid of any buttery lumps.
7. Using your fingers, spread mixture evenly into pan and press down lightly.
8. Bake in preheated 180C (350F) oven for 20 minutes.
9. Meanwhile, using a mixer, beat eggs until frothy.
10. Gradually add brown sugar, beating between each addition, and beat until the mixture is thick.
11. Mix together flour and coconut, and then, using a spoon, fold into the egg mixture.
12. Add walnuts and mix well.
13. Add vanilla and salt and mix well.
14. Remove biscuit base from the oven and pour topping as evenly as possible onto the biscuit base.
15. Use the back of a spoon to spread the topping evenly across the biscuit base.
16. Return to the oven for 15-20 minutes until topping is puffed and crisp.
17. Cut into squares when cool and don't worry that the meringue-like topping breaks up when you do this- that's what's supposed to happen.
18. Store in an airtight tin.
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