Treacle Crisp

Instructions

1. 1

   Preheat your oven to 180°C (350ºfF).

   Tip: Use a thermometer to ensure accurate temperature.

2. 2

   In a large saucepan, combine the golden syrup, golden treacle, soft brown sugar, and salt. Place the saucepan over medium heat and cook, stirring occasionally, until the sugar has dissolved.

   Tip: Be patient, as this can take about 10 minutes.

3. 3

   Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5 minutes, stirring frequently.

   Tip: The mixture should thicken slightly and turn a deep amber color.

4. 4

   Remove the saucepan from the heat and stir in the unsalted butter until it has melted.

   Tip: Be careful, as the mixture will bubble up and steam vigorously.

5. 5

   Let the mixture cool slightly, then stir in the large eggs one at a time, followed by the vanilla extract.

   Tip: Make sure the mixture has cooled enough to avoid scrambling the eggs.

6. 6

   Pour the mixture into a 20cm square baking dish and smooth the top.

   Tip: Use a spatula to spread the mixture evenly and prevent any lumps from forming.

7. 7

   Roll out the flaky pastry dough to a thickness of about 3mm and place it on top of the treacle mixture.

   Tip: Use a pastry brush to brush the edges of the pastry with a little salted milk to help them stick together.

8. 8

   Cut a few slits in the top of the pastry to allow steam to escape during baking.

   Tip: This will help the pastry cook evenly and prevent it from becoming too puffy.

9. 9

   Bake the treacle crisp for 25 minutes, or until the pastry is golden brown and the filling is bubbly.

   Tip: Keep an eye on the pastry after 20 minutes, as it can go from perfectly golden to burnt quickly.

10. 10

    Remove the treacle crisp from the oven and let it cool for 5 minutes before slicing and serving.

    Tip: Let the treacle crisp cool completely before refrigerating or freezing to ensure the best flavor and texture.