Jane Dunn served up delicious Salted Caramel Nut Slice with Chocolate and shortbread on James Martin’s Saturday Morning.
The ingredients are: Shortbread: 200g Unsalted Butter, 100g Caster Sugar, 275g Plain Flour.
for the salted Caramel: 200 g Unsalted Butter, 3 tbsp Caster Sugar, 4 tbsp Golden Syrup, 397 g Condensed Milk (one tin) and 2 tsps Maldon Sea Salt Flakes (not table salt).
For the topping: 225 g Nuts (I used 75g Macadamias/Hazelnuts/Pecans) and 75 g Milk Chocolate.
See recipes by Jane in her book titled: Jane’s Patisserie: Deliciously customisable cakes, bakes and treats. THE NO.1 SUNDAY TIMES BESTSELLER available from Amazon now.
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