| Base: | | 1 x and 12 cups plain flour | | 1/4 tsp each of nutmeg and cinnamon | | 125 gm butter, cubed | | 2 tsp cold water | | Filling: | | 1 x and 1/2 cups firmly packed brown sugar | | 250 gm butter | | 1/4 cup honey | | 1/4 cup golden syrup (light treacle) | | 250 gm slivered almonds | | 2 tsp thickened cream |
| | 1. Sift flour and spices into a bowl. Add butter and rub into mixture until mixture resembles bread crumbs. | | 2. Add water and mix until a soft dough is made. Wrap in plastic wrap and chill for 30 mins. Roll dough out on a lightly floured board to fit the base and sides of a 28x18 (11 and 1/2 x 7 and 1/2 in) lamington tin. | | Filling | | 3. Place sugar, butter, honey and golden syrup into a saucepan and bring to the boil. Lower heat and simmer for 4 mins or until thickened, stirring occasionally. Add almonds and cream and mix well. | | 4. Pour hot filling into pastry case and bake in a hot oven (200C/400F) for 25 mins or until pastry is golden. Cool in the tin. cut into squares to serve. |
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