2 cups (300g) plain flour
1/2 cup firmly packed (100g) brown sugar or if you want to be a little more healthy use rapadura sugar (available from health stores)
180g chilled butter
Pecan or Macadamia Topping
125g unsalted butter
1 cup (200g) firmly packed brown or rapadura sugar
1/3 cup (4 tbsp) honey
11/2 tps pure thin cream
250g pecans (sliced lengthways) or macadamia pieces
11/2 tsp vanilla extract
Preheat oven to 180 degrees celsius. Grease and line a 4cm x 21cm x 30cm slice pan with baking paper, making the paper extend over the sides. This will make it easier to remove the slice from the tin when cooked.
Whiz the flour, sugar and 1/2 teaspoon salt in a food processor for 15 seconds. Add butter and process until mixture resembles damp sand.
Tip into pan and pat out evenly over the base to smooth out.
Bake for 20 minutes or until golden.
Start to make topping when base is nearly ready.
Melt the cubed butter over a medium heat. Add sugar, honey, cream and 1/4 tsp of salt, stir for 2 minutes, or until sugar is dissolved. Bring to the boil, then reduce heat to medium low and stir for one minute. Stir in pecans/macadamias and vanilla. Remove from the heat.
Remove base from the oven and cool for 1-2 minutes, then spread warm nut mixture evenly over the top.
Bake for 16-18 minutes or until topping is bubbling and deep golden in colour. Place the pan on a rack to cool completely.
Using a hot knife loosen the edges of the slice and lever the whole slab out onto a board.
Slice into pieces. Store the slice layered between baking paper in an airtight container, will last up to 5 days in a cool spot, maybe even the fridge in summer.