140g lactose free butter, plus extra for the tin
2 large egg
350g light muscovado sugar
2 tsp vanilla extract
250g gluten free self-raising flour
100g bar lactose free chocolate, cut in big chunks
1 tbsp macadamia nuts, coarsely chopped
icing sugar for dusting
Serves - 6-8
Preheat the oven to fan 160C/conventional 180C/gas 4. Melt the lactose free butter in a small bowl and leave to cool.
Grease a shallow tin about 20 x 24cm. In another bowl, beat the eggs.
Melt the lactose free butter, then add to eggs with the sugar and vanilla.
Tip in the gluten free flour and stir in with the lactose free chocolate and three-quarters of the nuts. Don’t over-beat.
Spread the mixture in the tin, scatter over the rest of the nuts and bake for 25-30 minutes, then cut into 12 bars. Dust with icing sugar.
Recipe adapted from: Good Food