Butterscotch Squares

Another of my favourite tray bakes, originally from the Ladies of the WI. You can make this with either a rich buttery shortcrust pastry or rough puff. I personally love the crumbly texture of shortcrust, but flakey is good too!! I have posted my shortcrust recipe dozens of times. Or you can buy some, of course.

You will need a Swiss Roll tin 7” x 11”, well buttered and the base lined.  Pre heat your fan oven to 190C

Shortcrust pastry, using 8 oz plain flour.

The Filling:

4 oz butter

4 oz demerera sugar

4-6 oz sultanas

1 large egg

½ teaspoon vanilla extract

1 tablespoonful caster sugar

Roll out just over half of the pastry to line the base of your tin, going up the sides too, trim.

In a saucepan, melt the butter then stir in the sugar, sultanas, egg and vanilla. Beat well, then leave to cool.

Roll out the remaining pastry to fit the top of the tin. Spread the base with the filling, then cover with the pastry topping. Press the edges together and neaten off. Score the top, through the pastry, making a diamond pattern. Brush with milk and sprinkle with the caster sugar.

Bake for about 40 mins. Allow to cool for a bit before cutting into squares, with a sharp knife.  Delish.