Billionaire’s Shortbread with Toasted Hazelnuts
Dulce de Leche and toasted Hazelnuts take this shortbread to the next level!
Suitable for vegetarians
- 225g plain flour
- 1 tsp baking powder
- 80g light muscovado sugar
- 150g butter, melted
- 100g hazelnuts, toasted and chopped
For the topping:
- 220g Merchant Gourmet Dulce de Leche
- 200g good quality dark chocolate
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1.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
2.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
3.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
4.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
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