I’m not the owner of this recipe. I first tasted this creation a few years ago, when my sister brought back samples from various parties at her office. The owner of this delightful recipe was a woman who was a coeliac, and she made the gluten-free version of this by merely substituting the plain flour for gluten-free plain flour. She readily agreed to pass on the recipe to my sister, who passed it on to me, who has passed it on to a number of other friends since, and now to you. As recipes should be spread. I don’t believe in the ‘keeping it to yourself’ nonsense – because then there’s a whole lot of pressure for you to make it and make nothing else the next time you come together for a food fest, as it has then become your ‘signature’.
Maybe some like to have a signature (probably because they can’t bake anything else as well). But I enjoy variety.
And with this gorgeous slice with its brownie-like texture and the rich flavour of the macadamia nuts – you will be an instant hit at any picnic, office, or gathering of family or friends you care to name.
You will need:
For the base:
- 100g white melting chooclate;
- 125g butter, softened;
- 90g icing sugar, sifted;
- 60g macadamia nuts, roasted and chopped finely;
- 200g plain flour.
For the topping:
- 395g can sweetened condensed milk (Nestle – and don’t even bother if you’re going to use the 98% fat free stuff);
- 200g white melting chocolate;
- 2 large eggs;
- 2 tablespoons plain flour;
- 90g shortbread biscuits chopped (I used Arnotts Scotch Fingers);
- 200g roasted macadamia nuts, roughly chopped;
- 60g roasted macadamia nuts (whole, extra).
Preheat the oven to 180 degrees Celcius. If you bought natural nuts, roast the entire 320g on a flat oven tray until golden, before putting aside to cool. Butter an inch-high 30cmx25cm slice pan and line it with baking paper.
Melt the white chocolate over a double saucepan before adding it to a mixer with the softened butter, sifted icing sugar, chopped macadamia nuts and plain flour. You can use either a food processor or a hand-mixer for this. Mix on low speed until all of the ingredients are combined, then press the mixture evenly into the prepared tin.
Bake the base in the oven for 18 minutes before setting aside to cool.
Chop (not crush) your shortbread biscuits.
Reduce the oven heat to 160 degrees Celcius. In a medium saucepan, heat the condensed milk and white chocolate together on a low heat, stirring just until the chocolate has melted. Watch it carefully as condensed milk has a tendency to burn on the bottom very quickly. Whisk in the eggs and flour, before adding the shortbread biscuit pieces and chopped macadamia nuts, and mix gently.
Spread this mixture over the base, before sprinkling over the extra macadamia nuts.
Bake at 160 degrees for 40 minutes. Remove from oven and cool at room temperature before moving it to the refrigerator to cool further.
Remove and slice. Use a ruler if you utterly fail at cutting in a straight line, like me. I cut 5cmx5cm squares, amounting in 30 squares in total.
Have a great week, lovelies 🙂 Make sure you don’t over-do it and exhaust yourself this holiday season xx