Ingredient and Portion
Butter Scotch Hazelnut Bar
Submit Recipe
For the Crust:
A: 80g SCS pure creamery butter, 60g brown sugar
B: 1 egg, 1/4tsp vanilla essence
C: 250g Sunshine plain flour, 35g ground hazelnut
For the Butterscotch Hazelnut filling:
D: 180g SCS Pure Creamery Butter, 40g brown sugar, 1 1/2tbsp golden syrup, 150g condensed milk
E: 150g whole toasted hazelnuts
F: 120g melted white chocolate
A: 80g SCS pure creamery butter, 60g brown sugar
B: 1 egg, 1/4tsp vanilla essence
C: 250g Sunshine plain flour, 35g ground hazelnut
For the Butterscotch Hazelnut filling:
D: 180g SCS Pure Creamery Butter, 40g brown sugar, 1 1/2tbsp golden syrup, 150g condensed milk
E: 150g whole toasted hazelnuts
F: 120g melted white chocolate
Method
1. Pre-heat oven to 180C. Prepare 8-inch square cake tin.
2. Pour ingredients A into a mixing bowl and stir with a paddle to make a smooth batter. Slowly add in ingredients B and ingredients C. Stir until all the ingredients are well combined.
3. To make crust, press into the base of the cake tin, bake for 25 minutes until firm. Cool cake in tin.
To make Butter Scotch Hazelnut filling:
4. Heat ingredients D in a sauce pan, stir until melted.
5. Simmer until golden brown, and then stir in ingredients E.
6. Pour over the prepared crust and leave to set.
7. Melt ingredients F in a heatproof bowl over barely simmering water.
8. Spread evenly over the butterscotch layer, then leave to set for an hour before cutting into bars.
9. Decorate with toasted whole hazelnuts and drizzle with melted white chocolate.
2. Pour ingredients A into a mixing bowl and stir with a paddle to make a smooth batter. Slowly add in ingredients B and ingredients C. Stir until all the ingredients are well combined.
3. To make crust, press into the base of the cake tin, bake for 25 minutes until firm. Cool cake in tin.
To make Butter Scotch Hazelnut filling:
4. Heat ingredients D in a sauce pan, stir until melted.
5. Simmer until golden brown, and then stir in ingredients E.
6. Pour over the prepared crust and leave to set.
7. Melt ingredients F in a heatproof bowl over barely simmering water.
8. Spread evenly over the butterscotch layer, then leave to set for an hour before cutting into bars.
9. Decorate with toasted whole hazelnuts and drizzle with melted white chocolate.
Recommend
You might be also interested in...
Top