Coffee Walnut Millionaire Shortbread

• cold unsalted butter↗200g g

  cut, plus extra for the pan

• walnut↗40g g

  halves

• plain flour↗250g g
• golden crystallized sugar↗75g g
• espresso powder↗4 tbsp tbsp
• light muscovado sugar↗100g g
• condensed milk↗2 x 397g cans

  2 cans of 397 g each

• dark chocolate↗300g g

  chopped

• butter↗50g g
• white chocolate↗30g g

  chopped

• espresso powder↗1 tsp tsp
• chocolate‑covered coffee beans30g g
• walnut↗20

  halves (about 50 g)

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C/160 °C with convection/gas 4. Grease with butter and line the base and sides of a rectangular 20 × 30 cm tin with parchment paper.

2. 2

   For the base, pulse the walnuts in a food processor until finely chopped. Add the flour, sugar, butter and ½ tsp salt and blend to a homogeneous mixture. Place the mixture on a work surface and form a dough. Press it into the tin and bake for 25 minutes until lightly golden. Let cool.

3. 3

   For the caramel, mix the espresso powder in a small bowl with 1 tbsp hot water to dissolve. Transfer the sugar, condensed milk and espresso to a heavy saucepan. Bring to a gentle boil, stirring constantly to dissolve the sugar. When the sugar melts, boil vigorously for 3 minutes, stirring continuously until the colour darkens slightly and the caramel thickens. Cool for 20 minutes, then pour the caramel over the biscuit layer and chill in the refrigerator for 2 hours.

4. 4

   For the topping, melt the dark chocolate and butter in a microwave‑safe bowl, 30 seconds at a time, until smoothly melted. Pour over the caramel layer. Melt the white chocolate the same way and mix it with espresso powder. Spread and drizzle the white chocolate over the dark layer. Sprinkle chocolate‑covered coffee beans and walnuts. Chill for another 2 hours or overnight to set, then cut into squares.