Roasted Hazelnut and Caramel Slice

, from Issue #56. February, 2016
Photography by Manja Wachsmuth .
Roasted Hazelnut and Caramel Slice

Crisp shortbread lends itself perfectly to a rich topping and this one of salted caramel and hazelnuts is just delicious; walnuts or almonds work well too.


1½ cups plain flour
4 tablespoons cornflour
½ teaspoon ground cinnamon
pinch sea salt
½ teaspoon baking powder
1 cup icing sugar
150 grams butter, diced
1 teaspoon vanilla extract

¾ cup brown sugar
135 grams butter, diced
3 tablespoons runny honey
2 tablespoons cream
1 teaspoon vanilla extract
¼ teaspoon sea salt
1½ cups hazelnuts, roasted and chopped roughly

To finish
100 grams Valrhona Dulcey or milk chocolate, melted

23cm square cake tin greased and lined fully with baking paper, bringing it right up the sides of the tin


Preheat the oven to 180°C.

Shortbread: Place all the ingredients in a food processor and process to a fine crumb. The mixture will be dry. Tip into the tin and press firmly with your fingers, then with the back of a spoon to make an even layer, especially around the edges. Make sure it’s well packed into the tin. Bake for 15 minutes until golden, turning the tin for even browning.

Topping: Place all the ingredients except the hazelnuts in a medium saucepan and bring to the boil, stirring to dissolve the sugar. Simmer for 1 minute then stir in the hazelnuts. Set aside.

Remove the shortbread from the oven and pour over the nut caramel, spreading the nuts evenly. Return to the oven and bake for a further 8–10 minutes until the caramel is bubbling and
golden. Cool completely in the tin. 

Put the melted chocolate in a small plastic bag and snip off a tiny corner. Drizzle the chocolate over the slice then leave to set. Use a large sharp knife to cut into squares or fingers. Makes about 20 pieces