ALMOND CHOCO SQUARES

INGREDIENTS

160 g unsalted butter
1 1/4 cups caster sugar
1/4 cup soft brown sugar
2 eggs
3 tsp vanilla extract
2 cups self raising flour
150 g white chocolate, chopped
150 g flaked almonds
icing sugar for dusting


1. Lightly grease a 30 x 20 cm shallow baking tin and line the base and sides with baking paper (parchment paper), leaving the paper hanging over the two long sides. This makes it easier to lift the cooked slice out of the tin.

2. Place the butter, caster sugar and soft brown sugar in a saucepan and stir over low heat until the butter melts and the sugar dissolves. Remove from the heat and leave to cool. Preheat the oven to warm 170 degrees or 325 farenheight.

3. Place the eggs in a bowl and beat with electric beaters until thick and pale. Add the vanilla extract, flour and cooled butter mixture and mix well. Stir in chocolate and half the almonds. Spread into the tin and sprinkle the remaining almonds over the surface. Bake for 40 mins, or until golden. The center will be soft and chewy.

4. Leave to cool in the tin, then lift out and trim the edges.
Dust with the icing sugar and cut into squares.