They Say What They Say

Well, I think my flu shot worked. I'm coming down with the flu. Or I have flu-like symptoms at least. Sore(ish) throat, tiredness, muzzy feeling in my head. You know the deal.

This is the last thing I need, what with all the homework I have to do, the assignment I need to finish, and, oh, just an insignificant job interview that I'm scheduled for on Friday.

I refuse to get sick. It's not going to happen.

Well, I think my flu shot worked. I'm coming down with the flu. Or I have flu-like symptoms at least. Sore(ish) throat, tiredness, muzzy feeling in my head. You know the deal.

This is the last thing I need, what with all the homework I have to do, the assignment I need to finish, and, oh, just an insignificant job interview that I'm scheduled for on Friday.

I refuse to get sick. It's not going to happen.

I've just burnt my fingers twice making this. It looks very yummy, though. Can't wait until it's cool enough to eat.

The bus driver's mother-in-law's almond honey slice

The topping is more like a thick, nutty glaze than an icing - feel free to increase the quantity of topping by, say, 25 per cent if you want an extra-generous covering on the slice.

INGREDIENTS

Base:
90g melted butter
1/2 cup (120g) firmly packed brown sugar
1 cup (145g) plain flour
1/2 cup (70g) packaged ground almonds

For the almond topping:
125g butter, chopped
1/4 cup (95g) honey
1 1/2 cups (200g) slivered almonds

METHOD

• Preheat oven to 170C.
• Combine base ingredients and mix well. If the base seems floury, add a little extra melted butter. Press into a greased, 18cm x 32cm lamington or slice tray (if you do not have a tray this size, use a smaller tray rather than a larger one. This is a fairly thin slice, and the mixture may not be enough to cover a larger tray).
• Bake for 12 minutes or until lightly browned. Remove from oven, but leave the oven on while the slice is cooling and make the almond topping: Combine butter and honey in a small, heavy-based saucepan and stir over heat until butter is melted. Simmer, uncovered, about 3 minutes or until mixture is a light caramel colour.
• Stir in nuts.
• Spread base with hot topping and bake for about 15 minutes or until golden brown.
• Cool in the tray.

I've just burnt my fingers twice making this. It looks very yummy, though. Can't wait until it's cool enough to eat.

The bus driver's mother-in-law's almond honey slice

The topping is more like a thick, nutty glaze than an icing - feel free to increase the quantity of topping by, say, 25 per cent if you want an extra-generous covering on the slice.

INGREDIENTS

Base:
90g melted butter
1/2 cup (120g) firmly packed brown sugar
1 cup (145g) plain flour
1/2 cup (70g) packaged ground almonds

For the almond topping:
125g butter, chopped
1/4 cup (95g) honey
1 1/2 cups (200g) slivered almonds

METHOD

• Preheat oven to 170C.
• Combine base ingredients and mix well. If the base seems floury, add a little extra melted butter. Press into a greased, 18cm x 32cm lamington or slice tray (if you do not have a tray this size, use a smaller tray rather than a larger one. This is a fairly thin slice, and the mixture may not be enough to cover a larger tray).
• Bake for 12 minutes or until lightly browned. Remove from oven, but leave the oven on while the slice is cooling and make the almond topping: Combine butter and honey in a small, heavy-based saucepan and stir over heat until butter is melted. Simmer, uncovered, about 3 minutes or until mixture is a light caramel colour.
• Stir in nuts.
• Spread base with hot topping and bake for about 15 minutes or until golden brown.
• Cool in the tray.