Butterscotch peanut slice
The Australian Women’s Weekly Easy Baking
Butterscotch peanut slice
Serving size: Serves 10 or more
Cooking time: Less than 60 minutes
Favourite flavours: Cakes/baking
Butterscotch peanut slice
INGREDIENTS
150g butter, chopped coarsely
¾ cup (165g) firmly packed brown sugar
¼ cup (60ml) cream
1 cup (150g) plain flour
1/3 cup (50g) self-raising flour
2 eggs
¼ cup (35g) coarsely chopped roasted unsalted peanuts
butterscotch icing
30g butter
¼ cup (55g) brown sugar
1 tablespoon milk
½ cup (80g) icing sugar
METHOD
Preheat oven to 170°C/150°C fan-forced. Grease shallow 22cm-square cake pan; line base and sides with baking paper, extending paper 5cm over edges.
Combine butter, sugar and cream in medium saucepan, stir over heat until sugar dissolves; bring to the boil. Reduce heat; simmer, uncovered, 2 minutes. Cool 10 minutes.
Stir sifted flours, eggs and nuts into butter mixture; spread mixture into pan. Bake about 25 minutes. Stand slice in pan 5 minutes before turning, top-side up, onto wire rack to cool.
Meanwhile, make butterscotch icing. Spread slice with icing, leave to set before cutting.
Butterscotch icing
Stir butter, sugar and milk in small saucepan over low heat until smooth; bring to the boil. Remove from heat, stir in sifted icing sugar.
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