Nutty about…

2 Aug

All the people in London, getting to work, rush hour, the olympics, but most of all, nutty about all our gold medals that we have won already!!!! Go boys, go!!! That would be SA, just to clarify šŸ™‚ GB is not doing too bad ;-p So after a few manic weeks after returning from our heavenly Cayman trip.. yes, it is already a month ago.. I finally have time for my little baby… to get back to posting some entries. In honour of the Olympics, I would like to share this nutty recipe.. I mean come on.. everyone is freakin nuts over here, the spirit is electric! Who is to say these nutty bars that I will be sharing with you might not help with some energy for our boys in their races!!

So this is not my own recipe, but a wonderful creation from the famous Hummingbird Bakery… just around the corner from us in Notting Hill. Its simply lovely.. and I am happy to say, that my Conan simply goes “nuts” for it!

You can use your own choice of nut mixture, just make sure that the same amount is as indicated in the recipe.

Mixed Nut Slices

For the base

150g Plain Flour

40g icing sugar

120g unsalted butter, softened

For the topping

50g unsalted butter

50g Golden syrup

110g soft light brown sugar

2 large eggs

40g walnut pieces

40g pecan halves

40g shelled pistachios

40g flaked almonds

40g roughly chopped hazelnuts

One 22 x 31cm baking tray

Preheat the oven to 170 C and line the baking tray with baking parchment. Using a freestanding electric mixer with the paddle attachment, mix the flour, icing sugar and butter into a dough. Alternatively, rub the ingredients together by hand in a bowl.

Press the dough into the prepared baking tray, making a slight lip around the edge to stop the filling from pouring over the sides of the tray. Place in the oven and bake the base in the oven for approximately 20 minutes or until the edges are a light golden brown and the edges are a light golden brown and the middle is pale, but cooked.

Meanwhile, make the topping. Place the butter in a small saucepan along with the golden syrup and brown sugar, and melt together over a low heat. Remove the pan from the hob and allow to cool slightly.

Break the eggs into a bowl and lightly beat with a fork. Pour the butter and syrup mixture into the eggs and stir until all the ingredients are incorporated.

Mix all the nuts together in a separate bowl, and scatter them over the part-cooked pastry base. Carefully pour the syrup and egg mixture over the nuts, making sure it is evenly spread over the base.

Bake in the oven for about 20 minutes or until the topping is set and golden brown in colour. Allow to cool before carefully cutting into 12 slices.

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