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, but for a daintier gift, we would recommend 12.

Makes 12 • Ready in 1 hour,

plus chilling time

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

½tsp 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

1 Grease a 20x20cm baking tin with butter. Preheat the oven to 180C/Gas 4. Whizz all the ingredients for the shortbread in a 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 mins. Bake in the preheated oven for 25-30 mins, until golden, then allow to cool in the tin.

2 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 mins, stirring, until thick and fudge-like. Pour over the cooled shortbread and leave to cool completely.

3 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 hrs until set, then remove from the fridge and cut into squares. Pack in a box between layers of parchment paper.

Per serving: 493 cals, 27g fat, 16g sat fat, 57g carbs