Recipe uploaded by

3 ratings

Recipe by Good Food

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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).

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1143/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

How to videos

• Preparing a ham
• Making chocolate truffles
• Knife skills
• Browse all videos

Difficulty and servings

Makes 44 biscuits

Preperation 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

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.