I was very close to my grandma, spending a lot of time with her and grandad as a child and also in later life. I have 10 years worth of beautifully handwritten letters, carefully bundled in a vintage suitcase, full of family news and the goings on of everyday life back home while I lived in London. It made sense to share Grandma’s rustic slice with you this Mother’s Day. Simple and full of so many memories. Enjoy x
100g pecan nuts, chopped
100g macadamia nuts, chopped
250g Arnotts Milk Coffee Biscuits
250g salted butter, softened
1 cup of castor sugar
2 tps cocoa*
2 eggs, beaten
M E T H O D
Break biscuits into small pieces in bowl.
Add mixed nuts
Put butter in a saucepan on stove on low heat.
Add sugar and beat.
Add cocoa and beaten eggs.
Beat together then bring to boil slowly, stirring constantly.
Stir in vanilla then pour mixture over biscuits and nuts. Stir well.
Press into a square cake tin lined with a double sheet of baking paper (not waxed paper, mind!)
Put in fridge to set.
*Add more cocoa for a darker chocolate flavour.