Spice and nut millionaire Shortbread

You can cut these any size you like, depending on the gift box you’re using. We cut nine squares out of the tin, but for a daintier gift, we would recommend 12. For the shortbread

100g plain flour 50g caster sugar 100g unsalted butter, chilled, cut into small pieces, plus extra for greasing Finely grated zest of ½ small orange ½ tsp ground cinnamon

For the topping

170g unsalted butter

170g caster sugar 400g tin condensed milk 50ml golden syrup 200g plain chocolate

30g mixed nuts, chopped

Grease a 20x20cm baking tin with butter. Preheat the oven to 180°C/fan 160°C/gas 4. Whizz all the ingredients for the shortbread in your food processor until the mixture resembles coarse breadcrumbs. Tip into the tin and press firmly with your fingers. Prick all over with a fork and chill for 20 minutes. Bake in the preheated oven for 25-30 minutes, until golden, then allow to cool in the tin.

For the topping, place the butter, caster sugar, condensed milk and golden syrup in a heavy-based pan. Heat gently to melt the butter, then simmer gently for 10-15 minutes, stirring, until thick and fudge-like. Pour over the cooled shortbread and leave to cool completely.

Melt the chocolate in a bowl over a pan of simmering water. Pour over the cooled caramel then scatter with the nuts. Chill for 2 hours until set, then remove from the fridge and cut into squares. Pack in a box between layers of parchment paper.