Step 1 Leave the butter out at room temperature overnight so it is nice and soft.
Step 2 Sieve the flour and icing sugar together. Then beat the eggs well.
Step 3 Incorporate the butter and egg mixtures into the flour and work quickly into a smooth paste. It will be quite sticky. Wrap it in clingfilm. Shape it like a tile the size of an A4 piece of paper and you will have less rolling to do later. Refrigerate for at least two hours.
Step 4 Roll out the sweet paste and line the tins.
Step 1 Melt the butter, sugar, golden syrup, brandy and salt together in the microwave.
Step 2 Stir well and then beat in the eggs.
Step 3 Stir in the nuts & pour into your prepared pastry case.
Step 4 Bake in a pre heated oven 160°C for 30 minutes.