Ingredients
200g packet salted pretzel twists
½ cup self-raising flour
½ tsp ground cinnamon
¼ tsp ground nutmeg
125g unsalted butter, chopped, softened
½ cup raw caster sugar
2 free-range egg yolks
1 tsp vanilla paste
¼ cup prepared caramel sauce (such as Caramel Top’n’Fill)
Method
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Preheat oven to 170°C fan-forced (190°C conventional). Lightly grease a 35 x 12cm loose-bottomed rectangular fluted tart tin.
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Put 100g pretzels into the bowl of a food processor. Pulse until a fine powder forms. Sift to remove any large pieces. You should have ½ cup (reserve any remaining powder for another use). Mix in flour and spices.
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Combine butter and sugar in a medium bowl. Beat using an electric hand beater for 3 minutes, until light and fluffy. Beat in yolks and vanilla.
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Fold flour mixture into creamed mixture until a dough forms. Press into base of prepared tin, extending up the sides slightly.
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Roughly chop remaining pretzels. Drizzle caramel sauce over dough, then top with pretzels, pressing slightly.
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Bake for 30 minutes, until golden and firm to touch. Cool in tin for 1 hour before slicing.