White chocolate & peanut butter shortbread

MAKES 1 LARGE SQUARE FOR SLICING SHORTBREAD BASE 125g softened butter plus extra for the baking sheet 60g golden caster sugar 1 large egg yolk pinch of salt 185g plain flour plus extra for rolling ON TOP 50g white chocolate 150ml double cream 150g smooth peanut butter 50g golden caster sugar 75g cream cheese large handful salted peanuts

Have ready a flat baking sheet (not a tray with a lip) about 30cm x 30cm. For the shortbread base, beat together the butter, sugar, egg yolk and salt until combined, then sift and add the flour, and work to a smooth dough. If the dough is a little sticky, dust it with more flour and work it in. Form the dough into a rough ball (it is quite short so if it crumbles just push it back together). Flatten the dough slightly, wrap in clingfilm and chill for 20 minutes.

Preheat the oven to 150C/130C fan/gas 2. Butter the baking sheet and roll the dough out straight on to it so that the dough covers the surface. Because the shortbread is crumbly you will not be able to lift or turn it: flour the rolling pin as necessary and push any breaks in the shortbread back together. Trim the edges and corners as desired. Bake for 25-30 minutes or until just cooked and lightly golden. Remove from the oven and leave to cool.

For the topping, melt the chocolate in a bowl set over a pan of simmering water or in the microwave. Remove from the heat and stir in the cream. Beat in the peanut butter, sugar and cream cheese. Spread the topping over the baked shortbread base, sprinkle with salted peanuts and chill until ready to serve. Cut into slices the size of your choice (you should get about 9-12).