Toffee nut squares
Recipe information
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Cooking:
20 min.
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Servings per container:
-
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Source:

Ingredients for - Toffee nut squares

1. 175g plain flour -
2. 50g ground rice -
3. 85g golden caster sugar -
4. 140g cold butter , diced -
5. 1 tbsp milk -
6. 25g pumpkin seeds , plus a few extra -
7. 250g mixed nuts (I used pistachios, macadamias and hazelnuts) -
8. 300g/11oz caramel (I used Carnation) -
9. 3 tbsp flour -

How to cook deliciously - Toffee nut squares

1. Stage

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.

2. Stage

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.