With some friends coming round for a cup of tea recently I wanted to whip up something good to have with it and this slice worked a treat.
Made for me originally by my lovely neighbour Maryann, it’s as easy as pie to make – a major plus – and the half-hour it took to cook left just enough time to put away all that clutter that collects around the house as if by some evil magnetism!
Best of all though, it was sweet, crunchy and delicious, and the perfect complement to a nice cup of tea on a lazy Sunday afternoon.
Jan
MACADAMIA AND CRANBERY SLICE
200 gm gluten-free self-raising flour
150 gm macadamia nuts, roughly chopped
150 gm dried cranberries, chopped
200 gm brown sugar
185 gm unsalted butter, melted
1 large egg, lightly beaten
1 teaspoon of good quality vanilla paste
Icing sugar to dust
Preheat oven to 200°C or 180°C fan-forced. Lightly grease a tray 23cm x 23cm, or the equivalent capacity, and line it with baking paper.
Add flour, macadamia nuts and cranberries to a mixing bowl. Stir through the sugar. Mix the vanilla with the melted butter and pour it, along with the beaten egg, into the flour mixture and combine well.
Transfer to the tray and smooth the surface. Bake for 30 minutes or until a skewer removed from the slice comes out clean.
Carefully score the top and cut into slices while still hot then leave to cool.
Dust with icing sugar before serving.