Toffee nut squares

• plain flour↗175g g
• ground rice50g g
• golden caster sugar↗85g g
• cold butter↗140g g

  diced

• milk↗1 tbsp tbsp
• pumpkin seeds↗25g g

  plus a few extra

• mixed nuts250g g

  (I used pistachios, macadamias and hazelnuts)

• 300g/11oz caramel

  (I used Carnation)

• flour↗3 tbsp tbsp

Step-by-step instructions

1. 1

   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.

2. 2

   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.