WE LOVE WALNUTS

Learn how to use this cracking nut

Toffee walnut millionaire’s shortbread

■ Cuts into 18 ■ Prep 40 mins plus chilling ■ Cook 40 mins VEGETARIAN

200g cold unsalted butter, chopped, plus

extra for the tin

40g walnut halves

250g plain flour

75g golden caster sugar

FOR THE CARAMEL

4 tbsp espresso powder

100g light muscovado sugar

2 x 397g cans condensed milk

FOR THE CHOCOLATE TOPPING

300g dark chocolate, chopped

50g butter

30g white chocolate, chopped

1 tsp espresso powder

30g chocolate-coated coffee beans 20 walnut halves (about 50g)

1 Heat the oven to 180C/160C fan/gas 4. Butter and line the base and sides of a rectangular 20 x 30cm tin with parchment.

2 To make the base, blitz the walnuts in a food processor until finely chopped.

Add the flour, sugar, butter and ½ tsp salt and blitz until the mixture is combined.

Tip onto a work surface and bring together into a dough. Press the dough into the base of the tin and bake for

25 mins until lightly golden. Leave to cool.

3 To make the caramel, mix the espresso powder in a small bowl with 1 tbsp boiling water to dissolve. Tip the sugar, condensed milk and espresso into a heavy-based saucepan. Bring to a simmer, stirring to dissolve the sugar. Once the sugar has dissolved, boil vigorously for 3 mins, whisking continuously until the colour has darkened slightly and the caramel has thickened. Leave to cool for 20 mins. Then pour the caramel over the biscuit layer and chill in the fridge for 2 hrs. 4 To make the topping, heat the dark chocolate and butter in a heatproof bowl in the microwave in 30 second bursts until evenly melted. Pour over the caramel layer. Melt the white chocolate in the same way and mix with the espresso powder. Swirl and drizzle the white chocolate over the dark chocolate layer. Scatter over the coffee beans and walnuts. Chill for a further 2 hrs or overnight before slicing into squares. PER SERVING 482 kcals, fat 27g, saturates 14g, carbs 52g, sugars 39g, fibre 3g, protein 7g, salt 0.3g