Billionaire’s Shortbread with Toasted Hazelnuts
Cooking time: 10 mins
Preparation time: 15 mins
Serves: makes 24 squares
Vegetarian: Yes
Ingredients:
For the base:
- 225g plain flour
- 1 tsp baking powder
- 80g light muscovado sugar
- 150g butter, melted
- 100g hazelnuts, toasted and chopped
For the topping:
- 220g / 1 jar Original Dulce de Leche
- 200g good quality dark chocolate
How to cook it:
- Preheat the oven to 180°C/350°F/Gas Mark 4. Grease and line a 17.5 x 27 x 3-4cm deep non-stick baking tin
- Sift the flour and baking powder into a bowl, stir in the sugar, then pour in the melted butter. Mix to combine then press into the base of the tin. Allow to cool slightly
- Sprinkle the base with the hazelnuts and then top with the Dulce de Leche (Tip: In order to spread the Dulce de Leche easily, gently heat in a microwave and then spread over the base). Bake for 8-10 minutes and then let it cool completely
- Melt the chocolate in a bowl over simmering water. Pour this on top of the Dulce de Leche, and tilt from side to side. Allow to cool and then cut into 24 square