Caramel & Honey Almond Slice

Whats not to love about these delicious winter favourite slices. They’re easy to make, are a great snack, breakfast or lunchbox item. The wholemeal pastry adds a wonderful chewy texture with pleasing honey and salted caramel notes.

Ingredients:

130 gm butter, chopped
150 gm honey
70 gm caster sugar
2 tbsp sour cream
1 tsp vanilla
220 gm flaked almonds
80 gm melted milk chocolate, for drizzling

Wholemeal pastry:

250 gm wholemeal flour
70 gm brown sugar
130 gm chilled butter, diced
3 egg yolks

Method:

For wholemeal pastry, in a food processor pulse together flour, sugar and ½ tsp salt to combine. Then add butter and pulse to make fine bread crumbs texture. Add egg yolks, pulse until dough just comes together, then turn out onto a lightly floured surface and form a disc. Wrap in plastic wrap and refrigerate to rest for 1 hour.
Preheat oven to 190C. Line a 20cm x 30cm slice tin with baking paper. Roll out pastry on a lightly floured surface and line pastry in base and partway up sides of prepared tin. Refrigerate to rest for 30 minutes.
Blind-bake until golden on the edges about 8-10 minutes, then remove weights, and bake until crisp and golden brown on the edges for 5-6 minutes. Set aside.
Stir butter, honey, sugar, sour cream and vanilla in a saucepan over medium-high heat until smooth. Stir in almonds and 1tsp salt and bring to boil. Pour onto pastry base, spread almonds evenly and bake until dark golden and caramelised about 40-45 minutes.
Cool completely in tin. Drizzle with milk chocolate, refrigerate until set.
Cut into bars with a hot knife and refrigerate in an airtight container for up to 6 days.