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Peanut toffee shortbread

A recipe from the Good Food collection.


Peanut toffee shortbread
Peanut toffee shortbread
  • 290 g unsalted butter
  • ½ cup (125 g) caster sugar
  • 1 egg
  • 1½ cups (185 g) plain flour, sifted
  • ½ cup (60 g) self-raising flour, sifted
  • 1 cup (180 g) soft brown sugar
  • 2 tablespoons golden syrup
  • ½ teaspoon lemon juice
  • 400 g roasted unsalted peanuts


1. Preheat the oven to moderate 180°C (350°F/Gas 4). Lightly grease a 18 × 27 cm baking tin and line the base and sides with baking paper hanging over the two long sides.

2. Cream 110 g butter and the caster sugar with electric beaters until light and fluffy. Add the egg and beat well. Fold in the sifted flours with a large metal spoon until just combined. Press into the tin and bake for 15 minutes, or until firm and lightly coloured. Cool for 10 minutes.

3. Place the soft brown sugar, golden syrup, juice and remaining butter in a saucepan. Stir over low heat until the sugar has dissolved. Simmer, stirring, for 5 minutes. Stir in the peanuts. Spread evenly over the base using two spoons-careful as the mixture is very hot. Bake for a further 5 minutes. Leave to cool in the tin for 15 minutes. Turn out and cut into fingers.

Main ingredient:

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