Shelly's Recipe

TOFFEE AND WALNUT SQUARES

Category: Bars

For the crust:
1 1/2 cups all-purpose flour
2 tablespoons superfine sugar
8 tablespoons butter
Drop of vanilla extract
1 organic egg yolk or half a whole organic egg, whisked
1 to 2 tablespoons ice water (optional)

For the topping:
6 tablespoons butter
1/4 cup light brown sugar
2 tablespoons honey
1/2 cup walnuts
1 tablespoon cream
Butter an 8-by-12-inch glass or metal pan heat proof baking pan.

Preheat oven to 350 degrees.

Put the flour and sugar into a bowl, rub in the butter, add the vanilla extract, and bind with the egg yolk or enough whisked egg to make a pastry. [If the pastry seems dry, you can add a tablespoon or two of ice water, as you would for a pie crust.] Press into a greased pan and roll evenly. Then prick the pastry [don't worry if it flakes a little] and bake for 10-15 minutes or until golden.

To make the topping, put the butter, sugar and honey into a medium saucepan over medium heat. When the butter melts, add the walnuts and continue to cook on a low heat until they are a pale-straw color. Stir in the cream and cook for a few more seconds. Spread this topping over the cooked base and bake until topping is a deep golden-brown color. This can take anything from 8 to 20 minutes, depending on how well the base is cooked and the length of time the topping ingredients were cooked for. Cut into squares when almost cold.

Makes 24 squares.