Name: Toffee nut squares
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 175g plain flour -; 50g ground rice -; 85g golden caster sugar -; 140g cold butter , diced -; 1 tbsp milk -; 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 -

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.