Caramel, Honey & Cashew Slice is full of crunchy cashews in chewy honey caramel on a pastry base - what's not to love!

Ingredients

Topping
2 ½ cups (375g) roasted salted cashew nuts
1/3 cup (50G) plain (all purpose) flour
¼ cup (55g) firmly packed light brown sugar
45g butter, melted
3 eggs
¼ cup (90g) honey
1 tablespoon honey, extra warmed

Pastry
1 cup (150g) plain (all-purpose flour)
¼ cup (40g) icing sugar
100g cold butter, chopped coarsely
1 egg yolk
1 teaspoon iced water (approx.)

Method

Grease 20cm x 30cm rectangular pan; line base and long sides with baking paper.

Make pastry by processing flour, icing sugar and butter until crumbly. Add egg yolk and enough of the water to make ingredients come together. Knead dough on floured surface.

Roll pastry between sheets of baking paper until large enough to line base of pan. Lift pastry into pan and trim excess. Refrigerate 30mins.

Preheat oven to 180 degrees C (350 degrees F)

Bake pastry base 10 minutes: cool.

Reduce oven temperature to 160 degrees C (325 degrees F)

Combine nuts, flour, sugar, butter, eggs and honey in medium bowl. Pour mixture over base.

Bake about 40 minutes: cool. Brush slice with extra melted honey before cutting