I like a good slice, or traybake as they are known in the U.K. In Oz they’re known as a slice, but years of devoted watching of The Great British Bakeoff have taught me that a slice by any other name is a traybake in the UK!
Do you love salted peanuts? I’m mad on nuts, preferably salted, so I have created a slice or traybake to incorporate shortbread, peanuts and a streusel topping.
For the shortbread base, I have used a Mary Berry biscuit recipe which is my latest go-to cookie recipe as it’s quick, rolls out easily and freezes well for future cookie adventures.
And the streusel is just butter, sugar, flour and cinnamon roughly combined.
For the shortbread base:
175g butter, softened
75g caster sugar
175g plain flour
For the streusel:
50g caster sugar
50g plain flour
100g salted peanuts in their skins
Preheat the oven to 160 degrees C fan forced, 180 degrees C non fan forced. Line a rectangular baking tray – the kind with the low sides that you can make a Swiss roll in – with baking paper. My tray is 27cm x 17cm.
To make the shortbread base, put the butter, sugar, flour and semolina into the bowl of a food processor and mix until a soft dough is formed.
Remove the dough from the processor, and with your hsnds, gently bring the dough together. You could roll it out into a rectangular shape to fit your tray, but it’s just as easy to take pieces of dough and squash into the tray, smoothing and joining as you go. Just make sure the base is a uniform depth.
Make the streusel by pulsing everything in the food processor, being careful not to overmux – you want clumps of rubble streusel mixture for the topping. Put the streusel mixture over the shortbread base, covering all the shortbread.
Scatter over the salted peanuts. Dot the mixture with a little extra butter. Bake for 30 minutes in the preheated oven until the top is golden and the shortbread underneath is cooked.
Remove from the oven, cool in the tray, and cut into slices when completely cool.