About 12 squAres
• 125 g (135 ml) butter
• 100 g (125 ml) sugar
• 1 egg yolk
• 140 g (250 ml) cake flour
• 35 g (62 ml) self-raising flour
• 30 ml custard powder
• 1 ml salt
Topping
• 100 g (125 ml) brown sugar
• 15 ml golden syrup
• 90 g (100 ml) butter
• 125 g unsalted peanuts, roughly chopped
Preheat the oven to 180ºC. Whisk butter and sugar until light and creamy. Add the egg yolk and mix well. Sift the cake flour, self-raising flour, custard powder and salt. Add to the butter mixture and mix until it forms a stiff dough. Press into a 30 x 20 cm greased baking tray. Bake for 15 minutes. Remove.Topping Place the brown sugar, golden syrup and butter in a saucepan and melt over a low heat. Stir until the butter and sugar are dissolved. Simmer for 5 minutes. Add the roughly chopped peanuts. Spread the topping on the baked biscuits. Return to the oven and bake for a further 5 minutes. Remove and allow to cool in the pan. Cut into squares.