Looking for something nutty? Have a sweet tooth craving but not too sure how to satisfy it? How about some nutty shortbread?
Thanks to the team at Fresh Life, we have the most delicious recipe you could never say no to.
Ingredients
- 1 ¾ cups plain flour
- ⅓ cup caster sugar
- 225g + 100g chilled unsalted butter, cubed
- ¼ cup Fresh Life Almonds
- ¼ cup Fresh Life Pecans
- 1 Tbsp Fresh Life Sesame Seeds
- ½ cup brown sugar
- 2x 395g tin condensed milk
- 200ml golden syrup
- 250g dark chocolate, roughly chopped1 Tbsp coconut oil or butter
Method
- Preheat your oven to 170 degrees celsius fan bake. In a food processor, combine the plain flour, caster sugar, 200g chilled butter and a pinch of salt. Pulse until the mixture reaches a sandy consistency, then add the Fresh Life Almonds and Pecans and pulse for a few seconds or until the nuts are roughly chopped. Add the sesame seeds.
- Tip out a clean work surface, and use your hands to bring together into a soft dough. Press the dough into a greased and lined slice tin until evenly spread, then place into the oven and bake for 20-25 minutes or until lightly golden. Set aside.
- Place the remaining 100g of butter in a saucepan, and place over medium heat. As the butter melts stir occasionally until the butter starts to foam and turns a light nutty brown colour.
- Quickly add the condensed milk and golden syrup, and stir constantly for around 1-2minutes or until the ingredients are fully combined.
- Pour over the baked base, and return to the oven for 15 minutes or until set when shaken gently. Remove from the oven and leave to cool completely.
- To make the topping, place the chopped chocolate and coconut oil in a heatproof bowl, and place over a saucepan of simmering water. Stir until melted, then pour over the cooled caramel and base.
- Place into the fridge and chill for a minimum of 3 hours to allow the topping to chill and set. Once set, gently remove from the slice tin, and use a hot knife to cut into portions of your desired size. Enjoy immediately or keep stored in an airtight container for up to 4 days.
