Whizz 175g plain flour, 50g ground rice or semolina, 85g caster sugar, 140g cold butter cubed and 15ml milk to a dough. Press into a lined 20cm x 20cm tin or a swiss roll tin if that's what you've got. Bake at 180C for 15-20 minutes until golden brown. Meanwhile mix 275g mixed nuts and seeds, roughly chopped (you can also add dried fruit as well or instead) with 300g caramel (out of a tin or you can make your own if you're so inclined) and 3tbs flour. When the shortbread base is baked remove from oven and spread the caramel mix over the top. Return tray to oven turned down to 160C for 10 minutes watching after about 8 minutes that the caramel topping doesn't burn. Cool and cut into 12 squares, or 24 if you fancy mini squares.
Here's a quick, easy recipe for these getting warmer days when you'd rather be in the garden. Be warned 'though. Certain people, who shall remain nameless but who live here and are not me, find these hard to resist. Toffee Squares
Whizz 175g plain flour, 50g ground rice or semolina, 85g caster sugar, 140g cold butter cubed and 15ml milk to a dough. Press into a lined 20cm x 20cm tin or a swiss roll tin if that's what you've got. Bake at 180C for 15-20 minutes until golden brown. Meanwhile mix 275g mixed nuts and seeds, roughly chopped (you can also add dried fruit as well or instead) with 300g caramel (out of a tin or you can make your own if you're so inclined) and 3tbs flour. When the shortbread base is baked remove from oven and spread the caramel mix over the top. Return tray to oven turned down to 160C for 10 minutes watching after about 8 minutes that the caramel topping doesn't burn. Cool and cut into 12 squares, or 24 if you fancy mini squares.
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Hello, I'm Marianne. I live in Central Scotland with my husband, Jim, and an occasional rabbit. Glad you could join me :) Archives
November 2017
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