Ingredients

For the Hazelnut Shortbread Base:

• 100g Hazelnuts
• 40g Icing Sugar
• 35g Cornflour
• 40g Caster Sugar
• Pinch of Salt
• 200g Plain Flour
• 175g Unsalted Butter, melted and cooled

• 75g Unsalted Butter
• 200g Condensed Milk
• 1tbsp Golden Syrup
• 60g Light Brown Sugar
• Zest and Juice of 2 Oranges

• 100g Dark Chocolate (70%), roughly chopped
• 15g Hazelnuts, roughly chopped

Tools

• Titanium Chef XL KVC7300S
• Food Processor KAH647PL

Method

For the Hazelnut Shortbread Base:

1. Preheat the oven to 180C or 160C if using a fan oven. Line a 20 x 20cm square tin with parchment paper, leaving some paper hanging over the sides.
2. Put the hazelnuts in a food processor and blend to a fine powder.
3. Add the icing sugar, cornflour, caster sugar, salt and flour and blend until well combined.
4. Add the cooled melted butter and pulse until just combined. Press the shortbread into the lined tin and bake for 25-30 minutes until golden brown. Remove the shortbread from the oven and set aside while making the caramel.

1. Put all of the ingredients into a medium saucepan and bring to a simmer.
2. Continue to simmer on a low heat for about 10 minutes, stirring regularly, until thickened slightly.
3. Pour the caramel over the cooled shortbread base and set aside to cool completely for at least 30 minutes.

For the Chocolate Topping:

1. Melt the chocolate in a bowl set over a pan of simmering water, stirring regularly.
2. Once melted, cool slightly, then pour over the set caramel layer. Leave the chocolate to set for a minute or two before sprinkling over the chopped hazelnuts.
3. Chill the shortbread completely for at least one hour before cutting into squares to serve.

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