Toffee nut squares
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Makes 12
Ingredients
For the slice base
- 175g plain flour
- 50g ground rice
- 85g golden caster sugar
- 140g cold butter, diced
- 1 tbsp milk
For the toffee nut topping
- 25g pumpkin seeds, plus a few extra
- 250g mixed nuts (I used pistachios, macadamias and hazelnuts)
- 300g/11oz caramel (I used Carnation)
- 3 tbsp flour
Method
- STEP 1
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.
- STEP 2
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.
