It make 12 squares.
For the bottom of the squares:
75g icing sugar
225g plain flour
2 tbspns golden syrup [or maple syrup]
2 tbspns milk
1 tspn vanilla essence
50g soft brown sugar
100g pecan nuts
Grease and line a tin 18x27 cm.
Preheat oven 180C/350F/gas4
To make the base:
Put the butter into a bowl, add the sugar and beat till fluffy. Fold in the flour. Bring the mixture into a ball.
Flour the worktop and knead the ball a few times to make it smooth. Then press the dough into the tin - using the back of a spoon helps. Bake this for about 15 mins till it's golden. Let the base cool.
Put the butter in a pan and melt over a low heat, then stir in the sugar, syrup and vanilla essence.
Beat the eggs in a small bowl, take the pan off the heat then stir in the eggs.
Pour this mixture over the cooled base and sprinkle the pecans over the topping.
Bake for about 25 mins till a dark golden colour - it should still be a little gooey in the centre.
Let it cool in the tin, then cut into 12 squares.