Servings 6 BARS



  • 50g unsalted butter
  • 30g white sugar
  • pinch of salt
  • 30g almond flour
  • 80g cake flour
  • 1/4 tsp baking powder
  • 1 egg yolk
  • 1 tsp vanilla


  • 220g unsalted butter
  • 260g brown sugar
  • 65g golden syrup
  • 1/2 tsp salt
  • 160g AP flour
  • 2 Tbsp powdered whole milk
  • 1 whole egg
  • 1 Tbsp vanilla



  • Using a stand mixer or hand mixer, cream together butter & sugar.
  • Add egg & vanilla. Mix to combine.
  • Fold in dry ingredients by hand using a spatula until just combined.
  • Refrigerate about 30 mins, then press into the bottom of a large loaf pan (10x5) (an 8x8 pan will also work) lined with parchment. Bake at 315ºF for 15 mins.
  • Remove crust from the oven and prepare filling while it cools. Turn oven temp up to 350ºF


  • Cream together butter & sugars until light and fluffy
  • Add egg & vanilla, beat until just combined
  • Fold in dry ingredients by hand with a spatula until just combined
  • Spread evenly over crust and bake at 350ºF for 30-35 mins. Once cool to the touch, transfer to the fridge to cool further - a minimum of an hour before cutting into bars. 



Golden syrup can be subbed for corn syrup. Flavor will be slightly effected. 

Powdered milk can be omitted entirely. Flavor will be slightly effected. 

Almond flour can be subbed 1:1 for cake flour. Almond flour gives a crumbly shortbread texture.

Cake flour can be subbed 1:1 for AP flour. Cake flour makes the crust light, crumbly, soft & tall.
AP flour may result in a denser, crunchy crust.

My recommendations:


Nido Powdered Whole Milk (better flavor than non-fat powdered milk)

Lyle’s Golden Syrup


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