Ingredients

• 250g (9oz) white chocolate
• 50g (2oz) butter
• 2 eggs
• 75g (3oz) caster sugar
• 5ml (1 tsp) vanilla essence
• 75g (3oz) self-raising flour

Tools

• Food Processing Attachment
• Roto Food Cutter
• K Beater

Method

1. Grease and line an 18cm (7 inch) square tin that is at least 5cm (2 inches) deep. Preheat the oven to 180°C/350°F/Gas 4. Using the Food Processing Attachment fitted with the knife blade roughly chop the nuts and set aside; or chop by hand.
2. Using the Slow Speed Slicer Shredder fitted with the coarse shredding drum, grate 175g (6oz) white chocolate and finely chop the remainder.
3. Place 75g (3oz) grated white chocolate in a small saucepan with the butter and heat very gently until melted, stirring continuously. Leave to cool for 5 minutes.
4. Place the eggs, sugar, vanilla and melted mixture in the Kenwood Bowl and using the K Beater, mix together on speed 1, mix until smooth. Add the nuts, remaining grated and chopped chocolate and flour. Mix to combine.
5. Transfer to the prepared tin and bake for 30-35 minutes. Leave to cool in the tin then cut into small squares to serve.

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