Crispy Butterscotch Bars
|Light brown sugar||12 Ounce (About 350 Gram)|
|Plain flour||8 Ounce, sifted (About 225 Gram)|
|Chopped mixed nuts||8 Ounce (About 225 Gram)|
Line an 18 x 27 cm/7 x 11 in Swiss roll tin with non stick baking parchment.
Place the eggs and sugar in a large bowl standing over a saucepan of hot water.
Whisk until the mixture is thick enough to leave a trail for at least 6 seconds.
Remove from the heat and whisk until cold.
Re sift the flour over the mixture and fold it in gently, using a metal spoon and a figure of eight motion.
Finally, fold in the nuts.
Pour the mixture evenly into the prepared tin and gently smooth the surface with the back of a warm metal spoon.
Bake in a moderate oven (180C, 350F, gas 4) for about 15 minutes, or until firm to the touch.
Allow to cool completely before marking and cutting into fingers and serving.