- 300 g plain flour
- 100 g brown or rapadura sugar
- 180 g chilled, unsalted butter, chopped
- 1/2 tsp salt
- 125 g unsalted butter
- 200 g brown or rapadura sugar
- 80 g honey
- 20 g pure (thin) cream
- 250 g pecans, sliced lengthways
- 1 1/2 tsp vanilla extract
- 1/4 tsp salt
50minPreparation 10minBaking/Cooking 36min
8Recipe is created for
Preheat oven to 180⁰C. Grease and line a 4 cm deep, 21 cm x 30 cm slice pan with baking paper, allowing the paper to extend slightly over the edges on the longer sides.
Place flour, sugar and salt into the TM bowl and mix for 5 seconds on speed 5. Add butter and process for 12 seconds on speed 6, or until the mixture resembles damp sand.
Tip mixture into the pan and pat out evenly over the base. Roll a small glass over the base to smooth it. Bake base for 20 minutes or until golden brown.
Towards the end of baking time, make the topping. Melt butter for 2 minutes at 60⁰C on speed 4. Add sugar, honey, cream and salt, mix for 5 seconds on speed 4 then heat for 4 minutes at 90⁰C on speed 2.
Remove base from oven and stand for 1-2 minutes.
Add pecans and vanilla to topping mixture, then combine for 30 seconds on Reverse + speed soft. Spread pecan mix evenly over base.
Bake for 16-18 minutes or until topping is bubbling and deep golden. Place the pan on a rack to cool completely.
Using a hot knife, loosen the edges of the slice and slice in the pan (or lever the whole slab out onto a board and slice).
Store the slice, layered between baking paper, in an airtight container. It will keep for up to 5 days in a cool spot. It also freezes well.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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