1 Tbs melted butter (for the cake tin)
1 cup soft, unsalted room temperature butter
1/2 cup pure maple syrup (preferably golden colour for its delicate flavour)
1/2 cup maple sugar
3 eggs
2 cups plain flour
1 Tbs cornflour
1 cup white chocolate chips
1/2 cup macadamia nuts, crushed
Preheat oven to 160 C.
Brush a 25 cm square cake tin with melted butter.
Line with non-stick baking paper, allowing the sides to overhang slightly.
Whisk the butter, maple syrup and sugar together until combined, then slowly whisk in the eggs.
Using a spatula, mix in the plain flour, cornflour and chocolate chips.
Pour the mixture into the cake-lined tin.
Sprinkle the crushed macadamia evenly across the mixture.
Bake for 20–25 minutes until golden brown.
Leave to cool completely before slicing into squares.
Credits: Maple from Canada
Photo Credits: Maple from Canada
