Caramel peanut squares

Recipe from: 10/31/1991 12:00:00 AM
Ingredients 13
Servings 45
Time

Ingredients

  • PASTRY BASE
  • 375
    g
    butter
  • 300
    g
    sugar
  • 3
    egg yolks
  • 360
    g
    cake flour
  • 100
    g
    self-raising flour
  • 90
    ml
    custard powder
  • 2
    ml
    salt
  • TOPPING
  • 300
    g
    brown sugar
  • 270
    g
    butter
  • 45
    ml
    golden syrup
  • 375
    g
    unsalted peanuts
 

Method

 
Preheat oven to 180 ºC (350 ºF). Grease two 27 x 18 x 4 cm baking trays with margarine. Beat butter and sugar until pale and creamy. Add egg yolks and beat until well blended. Sift cake flour, self raising flour, custard powder and salt together and add to the butter mixture. Mix to form a stiff dough. Press dough into the prepared baking trays and bake for 20 minutes or until pale brown. For the topping, place brown sugar, butter and golden syrup in a saucepan and heat slowly until the sugar has dissolved. Simmer slowly for 5 minutes. Remove from stove. Add peanuts, mix well and pour over baked pastry bases. Spread evenly and return to the oven for 5 minutes. Cool slightly before cutting into about 45 squares.
 

Read more on: pulses  |  bake
 

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