To create the base:
- 150 g butter
- 1/2 cup molasses
- 1 tsp vanilla extract
- 1.5 cups standard plain flour
- 2 tsp baking powder
- Filling 1 cup macadamia nuts, roughly chopped
- 100g unsalted butter
- 1/2 cup maple syrup or honey
- 200 g sweetened condensed milk (optional)
- 1.5 cups of Quaker rolled oats
- 0.5 cup of coconut threads / flakes
- 0.5 cup molasses 100 g butter, melted
1. To create the base, beat together the butter and molasses until pale and creamy.
2. Add vanilla, flour and baking powder and mix well.
3. Press the mixture into a baking paper-lined, 27-cm round loose-bottomed round tin (3 cm deep).
4. Bake in a preheated 180 degrees oven for 20 minutes or until golden.
5. Spread the macadamia nuts on a baking tray and toast in a 180 degrees oven until a light brownish colour. Need to exercise care as they will colour fast and continue to cook when you take them out of the oven. Set aside to cool.
6. To make the filling, place the butter, maple syrup and condensed milk into a heavy-based saucepan and cook over low-medium heat, stirring, until thick and golden-brown. Remove from the heat and stir in the cooled macadamia nuts.
7. To make the topping, mix together the Quaker rolled oats, coconut, molasses and melted butter.
8. Spread the filling over the cooked base and sprinkle rolled oat mixture on top. 9. Bake in pre heated 180 degrees oven for 25 minutes until golden in colour. Allow to cool completely before slicing.