Nut and Spice Cookie Recipes - Glenfield Squares

 

Ingredients 

• 2 cups/400 g granulated sugar

• 2/3 cup/150 ml milk

• 2/3 cup/150 g butter, cut up

• 3 oz/90 g semisweet/dark chocolate, coarsely chopped

• 2 tbsp honey

• 1/3 cup/50 g pistachios, crushed

• 1 cup/150 g old-fashioned rolled oats

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Method:

1. Butter a 9-inch (23-cm) square baking pan. Stir the sugar, milk, butter, chocolate, and honey in a large saucepan over low heat until the ingredients have blended.

2. Wash down the sides of the pan with a pastry brush dipped in cold water to prevent sugar crystals from forming.

3. Cook, without stirring, until the mixture reaches 238°F (114°C), or the soft-ball stage.

4. Remove from the heat and let cool for 5 minutes. Stir in the pistachios and oats until creamy.

5. Pour the mixture into the prepared pan. Use a sharp knife to score into 30 squares. Let stand for at least 4 hours, or until firm.