Joan’s peanut slice

Ready in 35 minutes, makes 20 squares.

This recipe comes from the kitchen of an excellent Gisborne cook. Chopping the nuts is optional.

• 150g butter

• ½ cup sugar

• 1 tbsp golden syrup

• 1 cup flour

• 1 cup whole raw peanuts

• ½ tsp baking powder

• 1 cup rice bubbles

Icing

• 60g butter

• 1 tbsp golden syrup

• ¾ cup icing sugar

1. Preheat oven to 180°C.

2. Line a 30 x 25 x 5cm slice tin with baking paper.

3. Melt the first three ingredients gently in a large pot.

4. Add the flour, peanuts, baking powder and rice bubbles. Place in slice tin and press down.

5. Bake for 15 to 20 minutes. Keep an eye on the slice so it doesn’t over-colour on top.

6. To make icing, heat the butter in a pot, add the golden syrup, then icing sugar and blend well. Ice while hot and cut into squares before it cools.

7. Store in the freezer. You do not need to defrost this slice to enjoy it. Store in a chilly bin while you’re at your picnic.

Cook’s tips:
Heat your tablespoon by immersing in hot/boiling water then measure the golden syrup for easy use and clean-up.

Vary the nuts with pistachios or walnuts.

Don’t discard crumbs from the tray – soften vanilla ice cream and stir through the broken pieces for your own amazing ice cream creation.