Spice and nut mil­lion­aire Short­bread

Homes & Gardens - - NEWS -

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.

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