Butter and line a 20cm square tin
with non-stick baking parchment. In
a large bowl, combine the biscuits and
nuts, halving any larger nuts. Melt the
chocolate, butter and golden syrup in a
bowl set over a pan of simmering water,
stirring occasionally until smooth and
glossy, then pour this over the biscuit
and nut mixture.
Tip the mixture into the tin, then flatten
lightly – it doesn’t need to be completely
smooth. Chill for at least 2 hrs or
overnight before cutting into squares.