![](https://benfurney.com/wp-content/uploads/2018/11/Pancakes-400x300px.jpg)
Pancakes
November 26, 2018![](https://benfurney.com/wp-content/uploads/2018/11/White-Christmas-400x300px.jpg)
White Christmas
November 26, 2018Peanut Caramel Squares
![](https://benfurney.com/wp-content/uploads/2018/11/Peanut-Caramel-400x300px.jpg)
Ingredients
FOR THE BASE
- 125g Butter
- 1/2 Cup sugar
- 1 Egg yolk
- 1 Cup BFFM plain flour
- 1/4 Cup BFFM Self Raising flour
- 2 Tbspn Custard powder
- 1/4 Tspn salt
FOR THE TOPPING
- 1/2 Cup brown sugar
- 1 Tbspn Golden syrup
- 90g Butter
- 125g Roasted peanuts
Method
BASE
- Cream butter and sugar until light and fluffy.
- Add egg yolk and mix well.
- Add sifted flours, custard powder and salt. Mix to form a dough.
- Press into a lightly greased tray. Bake in a moderate oven for 15 minutes.
TOPPING
- Place brown sugar, golden syrup and butter in a small saucepan.
- Stir over low heat until butter melted and sugar dissolved.
- Simmer for 5 minutes.
- Stir in roughly chopped nuts, pour over base.
- Refrigerate until set.