Caramel Pine Nut Slice
|Unsalted butter||4 Ounce, softened (125 Gram)|
|Caster sugar||2 1⁄2 Ounce (65 Gram, Plus Extra For Dusting)|
|Caster sugar||1 Teaspoon (Extra For Dusting)|
|Plain flour||4 Ounce (125 Gram)|
|Rice flour||2 1⁄2 Ounce (65 Gram)|
|Dark chocolate pine nut caramel||7 Ounce|
|Unsalted butter||2 Ounce (50 Gram)|
|Soft brown sugar||2 Ounce (50 Gram)|
|Sweetened condensed milk||12 3⁄4 Ounce (395 Gram)|
|Pine nuts||2 Ounce (50 Gram)|
1. Put the butter and sugar in a bowl and, using electric beaters, beat together until pale and light. Sift in the flour, rice flour and salt and work the ingredients together to form a soft dough. Shape the dough into a flat disc, wrap in clingfilm and chill for 30 minutes.
2. Oil and line a 20 cm (8 inch) square baking tin with baking paper, allowing the paper to overhang the sides of the tin. Roll out the dough on a lightly floured surface and press into the prepared tin, smoothing it as flat as possible. Bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 20-25 minutes until golden. Remove from the oven and leave to cool.
3. Make the pine nut caramel. Put the butter, sugar and condensed milk in a saucepan and heat gently, stirring constantly until the butter has melted and the sugar has completely dissolved. Increase the heat and bring to the boil, whisking constantly for up to 5 minutes until the mixture thickens. Remove from the heat, stir in the pine nuts and pour the mixture over the shortbread layer. Leave until set. Chill for 2 hours until really firm.
4. Put the chocolate in a bowl set over a pan of gently simmering water (do not let the bowl touch the water), stirring until melted. Pour over the caramel layer and spread flat with a palette knife. Leave to set, remove from the tin and cut the mixture into fingers.