These sticky, biscuity squares are a popular coffee morning choice
Prep:20 mins Cook:30 mins
Nutrition per serving
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
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.
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