Tahini Caramel Squares

Originally for Good Housekeeping Jan 2022, Kris Kirkham Photography, Food Styling, Me

Hands-on time 30min, plus chilling and cooling. Cooking time about 45min. Cuts into 25 squares

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

1 Lightly 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 in a bowl using a wooden spoon. Add the flour and a pinch of salt and whizz/stir until just clumping together.

2 Tip into the lined tin, then press to an even layer with the back of a cutlery spoon. Prick base all over with a fork and chill for 15min.

3 Preheat 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.

4 Make 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.

5 Remove 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.

6 Line a baking tray with baking parchment. In a small bowl, mix the oil 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.

7 Tip 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.

8 To serve, transfer to a board and cut into 25 squares. Serve.

PER SQUARE 231cals, 3g protein, 16g fat (8g saturates), 19g carbs (12g total sugars), 1g fibre

GET AHEAD Make to end of step 7 up to 3 days ahead. Cover and chill. Complete recipe to serve.