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)
FOR THE SHORTBREAD
- 150 g butter, softened, plus extra to grease
- 75 g caster sugar
- 175 g plain flour
FOR THE TAHINI CARAMEL
- 100 g butter
- 200 g light brown soft sugar
- 150 ml double cream
- 1/2 tsp. flaked sea salt
- 100 ml tahini, we used Belazu
- 1/2 tsp. vanilla bean paste
FOR THE SEEDY TOPPING
- 1 1/2 Tbsp. vegetable oil
- 1 1/2 Tbsp. runny honey
- 150 g mixed seeds
- 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.
Per serving:
- Calories: 231
- Protein: 3g
- Total fat: 16g
- Saturates: 8g
- Carbs: 19g
- Total sugars: 12g
- Fibre: 1g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
