Heat oven to 200C/180C fan/gas 6.
Line a 21 or 22cm square, shallow baking
tin with baking parchment. Put the flour,
ground rice and sugar in a bowl with the
butter and rub in until fine crumbs form.
Stir in the milk with a cutlery knife. Tip it
all into the tin and press down evenly.
Bake for 15-20 mins until golden.
Remove the tin and lower oven to
180C/160C fan/gas 4. Mix together the
seeds, nuts, caramel and flour. Evenly
distribute over the base, scatter with
extra seeds, then bake for 8-10 mins
more. Cool in the tin, then cut into squares.