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1. Preheat the oven to 180C/gas 4/fan 160C. Grease the base and sides of 2 shallow 28cm x 18cm baking tins and line each with a single sheet of greaseproof paper to come well above the rim of the tin (this makes it easy to lift out). Grease the paper.
2. Pack half the dough into the base of each tin, pressing it into the corners. Scatter with the whole nuts, making sure they are evenly distributed. Press them deeply into the dough to secure.
3. Bake for 40 minutes until the nuts and edges of the biscuits are golden. Carefully lift out of the tins, still on the paper, and transfer to a wire rack to cool.
4. Melt the plain and milk chocolates in separate bowls set over pans of simmering water. Leaving the slabs of biscuit on the paper, carefully cut each slab widthways into 2cm/¾in slices (don't worry if the nuts seem to be loose - they will be kept in place by the melted chocolate).
5. Spread the slices so they are 1-2cm apart and drizzle diagonal lines of melted plain chocolate over them, using a dessert spoon. Then drizzle the milk chocolate over the plain and leave in a cool place to set. Cut each biscuit in half widthways. They will keep fresh for up to a week stored in an airtight tin.

Per biscuit

173 kcalories, protein 3g, carbohydrate 14g, fat 12 g, saturated fat 5g, fibre 1g, salt 0.1 g

Latest comments and suggestions

• Puds, etc

  11 December 2007

  Puds, etc rated and commented on this recipe

  

  Brilliant. They went down a storm with my family. Only gripe is that they didn't cut into bars well once the biscuits cooled, as the nuts got in the way and some cut okay and others crumbled. Maybe the way round it is to score lines in the dough in advance and then put nuts within the lines, that way they would cut perfectly. Will make again for xmas for family & friends.

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• leona

  12 December 2007

  leona commented on this recipe

  far far too much chocolate, the only way i could have used it all would have been to completely cover each bar. i threw away quite alot of the plain and although i melted less milk choc i still had too much. other than that lovely.

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• leona

  12 December 2007

  leona rated and commented on this recipe

  

  far far too much chocolate, the only way i could have used it all would have been to completely cover each bar. i threw away quite alot of the plain and although i melted less milk choc i still had too much. other than that lovely.

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• leona

  12 December 2007

  leona rated and commented on this recipe

  

  far far too much chocolate, the only way i could have used it all would have been to completely cover each bar. i threw away quite alot of the plain and although i melted less milk choc i still had too much. other than that lovely.

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• Puds, etc

  13 December 2007

  Puds, etc commented on this recipe

  I posted an earlier comment and made them again last night, so have learnt by previous experience!! I have found the best thing to do is cut them into bars as soon as they are out of the oven. This is much easier, as the dough is warm & pliable, as well as the nuts (they slice like butter). Then let them cool, separate them slightly and drizzle the chocolate on top. (I too think the amount of chocolate is too much so held back on that).

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• JontyK19

  29 December 2008

  JontyK19 rated and commented on this recipe

  

  Tasted better when made somewhat thinner. also only used a little dark chocolate and that small amount was more than enough for just the taste of chocolate you want to go with it. I've even been asked to make some more already!

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• RoseE

  25 October 2009

  RoseE rated and commented on this recipe

  

  everyone loves them

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Ingredients

• 1 quantity vanilla shortbread dough (see below), with 2 tsp ground cinnamon added to the flour
• 400g luxury mixed nuts
• 175g plain chocolate , broken into pieces
• 175g milk chocolate , broken into pieces

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Difficulty and servings

Makes 44 biscuits

Preparation and cooking times

Prep 20 mins

Cook 40 mins

Plus setting time

Ingredients

• 1 quantity vanilla shortbread dough (see below), with 2 tsp ground cinnamon added to the flour
• 400g luxury mixed nuts
• 175g plain chocolate , broken into pieces
• 175g milk chocolate , broken into pieces

Per biscuit

173 kcalories, protein 3g, carbohydrate 14g, fat 12 g, saturated fat 5g, fibre 1g, salt 0.1 g

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