A moreish midnight snack: perfect to keep the energy up until the clock strikes midnight, or for post-celebration nibbling! Swap the base for crushed Oreos mixed with melted butter for a chocolatey version! For a more classic millionaires recipe try this.
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Yields:
1 - 25 serving(s)
Prep Time:
30 mins
Cook Time:
45 mins
Total Time:
1 hr 15 mins
Cal/Serv:
231
Ingredients
FOR THE SHORTBREAD
150g
butter, softened, plus extra to grease
75g
caster sugar
175g
plain flour
FOR THE TAHINI CARAMEL
100g
butter
200g
light brown soft sugar
150ml
double cream
1/2tsp.
flaked sea salt
100ml
tahini, we used Belazu
1/2tsp.
vanilla bean paste
FOR THE SEEDY TOPPING
11/2Tbsp.
vegetable oil
11/2Tbsp.
runny honey
150g
mixed seeds
Directions
Step 1Lightly grease and line the base and sides of a 20.5cm square tin with baking parchment. For the shortbread, pulse the sugar and butter in a food processor until smooth. Alternatively, beat ina bowl using a wooden spoon. Addthe flour and a pinch of salt and whizz/stir until just clumping together.
Step 2Tip into the lined tin, then press toan even layer with the back of a cutlery spoon. Prick base all over with a fork and chill for 15min.3
Step 3Preheat oven to 180°C (160°C fan) mark 4. Bake shortbread for 20min,or until lightly golden. Leave to cool completely in the tin. Leave oven on.
Step 4Make the tahini caramel. In a medium pan, gently heat the butter and sugar, until melted and smooth. Increase heat to high, stir in the cream and sea salt, and bubble for 5min, until thickened.
Step 5Remove from heat, add the tahini and vanilla and keep stirring until slightly thickened. Pour over the cooled shortbread and spread to level. Leave to set sightly while you make the seedy topping.
Step 6Line a baking tray with baking parchment. In a small bowl, mix theoil and honey, then stir in the seeds. Tip on to the prepared baking sheet and spread out evenly. Bake for 15min, stirring every 5min, until lightly golden.
Step 7Tip the seed mixture on to the caramel layer, gently spread out with a spoon, and press in lightly. Leave to cool for 15min, then chill for at least 1hr to set.
Step 8 To serve, transfer to a board and cut into 25 squares. Serve.
GET AHEAD Make to end of step 7 up to 3 days ahead. Cover and chill. Complete recipe to serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
