Toffee nut squares
- Sarah Cook
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Makes 12
Easy
Prep: 20 mins
Cook: 25 mins - 30 mins
A star rating of 2.4 out of 5.3 ratingsRate
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These sticky, biscuity squares are a popular coffee morning choice
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Ingredients
Nutrition
Units:
MetricUS
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
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Nutrition: per serving
-
kcal410
-
fat26g
-
saturates8g
-
carbs40g
-
sugars23g
-
fibre2g
-
protein7g
-
salt0.21g
low
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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.
Recipe from Good Food magazine, August 2010
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A star rating of 2.4 out of 5.3 ratings
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