peanut toffee shortbreads

makes 18

110 g (3¾ oz) unsalted butter, softened

115 g (4oz/½ cup) caster (superfine) sugar

1 egg

185 g (6½ oz/ 1½ cups) plain (all-purpose) flour

60 g (2¼ oz/½ cup) self-raising flour

180 g (6oz) unsalted butter

185 g (6½ oz/1 cup) soft brown sugar

2 tablespoons golden syrup or dark corn syrup

½ teaspoon lemon juice

400 g (14oz/2½ cups) roasted unsalted peanuts

Preheat the oven to 180C (350F/Gas 4). Lightly grease an 18x27cm (7x10 ¾ inch) baking tin and line the base and sides with baking paper, leaving the paper hanging over the two long sides.

Using electric beaters, cream the butter and sugar until light and fluffy. Add the egg and beat well. Sift the flours into a bowl, then fold into the butter mixture using a large metal spoon until just combined. Press the mixture into the prepared tin.

Bake for 15 minutes, or until the shortbread is firm and lightly coloured. Remove from the oven and leave to cool in the tin for 10 minutes.

To make the topping, put the butter, sugar, golden syrup and lemon juice in a saucepan. Stir over low heat until the sugar has dissolved, then simmer, stirring now and then, for 5 minutes. Stir in the peanuts and remove from the heat.

Spread the topping over the shortbread base using two spoons, taking care as the mixture will be very hot.

Bake for a further 5 minutes. Remove from the oven and leave to cool in the tin for 15 minutes, then turn out onto a board and cut into fingers using a large knife.

Peanut toffee shortbreads will keep for up to 1 week stored in a cool place in an airtight container, or can be frozen in an airtight container for up to 1 month.