For spiced shortbread:
200g Plain Flour
75g Caster Sugar
150g Unsalted Butter, diced
50g Chopped Mixed Nuts
tbsp Ground Cinnamon
tsp Ground Ginger
tsp Ground Cloves
tsp Ground Nutmeg
pinch of Salt
(optional) a splash of brandy
For caramel layer:
120g Condensed Milk
150g Unsalted Butter, diced
60g Golden Syrup
150g Caster Sugar
80g Digestive Biscuits, crumbled
1. Preheat the oven to 180°C, and line a 20x20cm (or smaller) tin with baking paper.
2. Prepare the spiced shortbread. Mix all of the dry ingredients in a bowl. Then, cook the butter over a low-medium heat, until it starts to turn a nutty-brown.
3. Pour the butter into the dry mixture, stirring all the while until combined, then spread it into the prepared tin. Pour a splash of brandy (optional), refrigerate for five minutes, then place in the oven for 30 minutes.
4. Prepare the caramel. Place all of the ingredients into a pan over a medium heat. Once melted, turn up the heat boil it until the mixture becomes glossy and consistent. Be careful of bubbles, if too hot!
5. Once out of the oven, pour the caramel over the shortbread, then scatter over the crumbled biscuits. Cool for 20 minutes, then refrigerate for at least 20 more, until entirely set.
