With this slice you bake the buttery shortbread base first then once baked you pour the topping ingredients over the hot base and bake for a further 20 minutes to get a lovely golden top. This slice taste just like Pecan Pie but has a nice hint of honey in it, it’s perfect for kids lunches or a picnic.
Honey Pecan SliceRecipe source: foodmag Issue 69
150g butter, softened
1/2 cup white sugar
1/2 teaspoon vanilla essence
2 cups flour
2 eggs, lightly beaten
1 1/2 cups pecan nuts, roughly chopped
1/2 cup honey
1/2 cup brown sugar (lightly packed)
60g butter, melted
2 tbls cream (I used milk and it turned out fine)
1 tbls flour
1 tsp vanilla essence
Preheat the oven to 180C. Line 20cm x 30cm baking dish with baking paper.
Cream the butter and sugar together using an electric beater until the mixture is light and fluffy. Beat in the vanilla. Sift in the flour and mix gently until combined.
Press the mixture into the base of prepared pan, smoothing it with the back of a spoon. Bake the base in the preheated oven for 10 minutes.
Meanwhile, make the topping by mixing all the ingredients together until well combined. Pour the filling evenly over the hot base. Bake for a further 20 minutes until the topping is set and a dark golden colour. Set aside to cool in the pan before cutting into slices. This slice will cut more evenly if it is refrigerated for an hour or so before slicing.