The ingredients:
For The Base:
- 100 g butter
- 60 g (⅓ cup) brown sugar
- 115 g (¾ cup) plain flour
- 60 g (½ cup) almond meal
For The Topping:
- 80 g butter
- 60 g (or 3 tbs) Wild Nectar Honey
- 85 g (1 cup) flaked almonds
The method:
For the base:
- Preheat oven to 170 Degrees Celsius (fan-forced) and grease and line a 20cm square baking tin with baking paper, ensuring the paper over hangs the baking tray to make it easy to remove. Set aside until needed.
- Melt butter in a small pot over a medium heat. Once melted take off heat and add brown sugar, plain flour and almond meal. Mix until well combined.
- Using the back of a spoon, press the base mixture firmly into the prepared baking tin.
- Bake for 12 minutes until lightly golden. Remove from oven and set aside to cool slightly.
For the almond top:
- Melt the butter and Wild Nectar Honey over medium heat, stirring to combine.
- Stir the flaked almonds through the melted mixture and spread the warm topping evenly over the base.
- Bake for 15 minutes or until lightly golden.
- Use the baking paper to remove from the tin and leave to cool on a wire rack before slicing.