- Prep:20 mins
Cook:30 mins
- Easy
Nutrition per serving
- kcal 410
- fat 26g
- saturates 8g
- carbs 40g
- sugars 23g
- fibre 2g
- protein 7g
- salt 0.21g
Ingredients
- 175g plain flour
- 50g ground rice
- 85g golden caster sugar
- 140g cold butter, diced
- 1 tbsp milk
- 25g pumpkin seeds, plus a few extra
- 250g mixed nuts (I used pistachios, macadamias and hazelnuts)
- 300g/11oz caramel (I used Carnation)
- 3 tbsp flour
Method
Heat oven to 200C/180C fan/gas 6. Line a 21 or 22cm square, shallow baking tin with baking parchment. Put the flour, ground rice and sugar in a bowl with the butter and rub in until fine crumbs form. Stir in the milk with a cutlery knife. Tip it all into the tin and press down evenly. Bake for 15-20 mins until golden.
Remove the tin and lower oven to 180C/160C fan/gas 4. Mix together the seeds, nuts, caramel and flour. Evenly distribute over the base, scatter with extra seeds, then bake for 8-10 mins more. Cool in the tin, then cut into squares.
