Rushed off your feet? That doesn't mean you can't rustle up mouth-watering meals - as this recipe proves. To make about 24 squares:
100g (3½oz) caster sugar
200g (7oz) butter, softened and diced
300g (10½oz) self-rising flour, sifted
400ml (14fl oz) dulce de leche or boiled condensed milk
125g (4½oz) salted peanuts, roughly chopped
200g (7oz) milk chocolate, broken into pieces
- Preheat the oven to 180°C/fan 160°C /gas 4.
- Line the base of a Swiss roll tin with baking parchment. In a food processor, whiz together the sugar, butter and flour for the shortbread base, until the mixture starts to resemble coarse breadcrumbs. Alternatively, rub together the butter and flour in a bowl with your fingertips and stir in the sugar. Tip into the tin and press down with your hands or a palette knife to level out.
- Bake for about 20 minutes or until golden brown, then remove and cool in the tin. Spread over the dulce de leche to cover the shortbread, then press the roughly chopped peanuts into it, making sure they are evenly distributed.
- Melt the chocolate in a heatproof bowl set over a saucepan of simmering water.
- Remove from the heat and pour over the peanut-studded dulce de leche.
- Allow it to cool, then leave in the fridge for 1-2 hours to set.
- Once set, cut the mixture into squares in the tin and serve.
Extracted from Fast Suppers And Easy Meals by Rachel Allen